26 wine jelly recipes

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

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.