Cranberry Rosemary Wine Jelly

Cranberry Rosemary Wine Jelly
Photo by Romulo Yanes


  • 4 (12-ounce) bags fresh or frozen cranberries
  • 2 5-inch fresh rosemary sprigs
  • 2 cups dry white wine
  • 3 cups sugar
  • 1 6-cup nonreactive mold or glass loaf pan
  • 5 teaspoons unflavored gelatin from three 1/4-ounce envelopes
  • 3 2/3 cups water

Bring cranberries, sugar, wine, rosemary, and 2 2/3 cups water to a boil in a 6- to 8-quart pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 8 to 10 minutes. Pour into a large colander lined with dampened ...

View full recipe at Epicurious


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