63 wine jelly recipes

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Key Largo cake made with tropical liqueur and fruit Jello baked into the batter, soaked with a boozy powdered sugar glaze, and topped with whipped cream and tropical fruit.

Penn & Teller dessert is a theatrical bleeding Jell-O mold for Halloween: thick red gelatin and whipped topping hiding a bag of fake blood that gushes when you cut in. A gory, show-stopping party prank dessert.

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.

Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Sparkling wine fruit gelées with strawberries, blueberries, raspberries, and banana suspended in Champagne jelly. A make-ahead no-bake brunch dessert served in flutes for eight.

Garlic or shallot jelly made from infused white wine vinegar, sugar, and pectin. Sweet, savory, and tangy with subtle alliums. Perfect with cream cheese or roast meats.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.