23 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.

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.

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.

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.

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.