Appetizers/ Dips & Sauces/ Gluten Free/ Low Carb

Wine Jelly

This no sugar wine jelly makes a great addition to your cheeseboard.   Combine the flavour pairing of cheese and wine in a jelly form.

You could also serve this wine jelly with turkey as an alternative to cranberry sauce (for adults only I hesitate to add) but we always enjoy it with slices of cheese as an appetiser or snack. 

I first came across a wine jelly when we lived in Aruba.   The Dutch love their cheese and one of the supermarkets sold a platter of cheese with a wine jelly as a dip for the cheese sticks.   Once we tried this delectable combination we were hooked, and it featured in our evenings enjoying a sunset.   The only downside was that this wine jelly had sugar in it, so I needed to make a version without sugar.

I can tell you from personal experience that chia seeds and wine do not work.  It was a waste of both ingredients and my plan for a wine chia jam failed.   For my next attempt, I reached for a packet of Vege-gel.   Well, I had to order a packet online and pay 3 times the cost in shipping charges as it’s not available in here.   For the non-vegetarians, use gelatin.

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Adults Only Appetiser

This recipe is as simple as follow the instructions on the vege-gel or gelatin using wine for the liquid element.  I do not use any sweetener as I used a strong Cabernet Sauvignon wine.  You should taste the wine jelly and adjust for your own tastes. Other red wines you could use for a wine jelly are Merlot, Malbec and a Bordeaux.   

If you wanted a more festive wine jelly, add a dash of cinnamon and cloves for a mulled wine jam.  Cut up some cheese, reach for those low carb crackers and enjoy!

Wine Jelly

An easy adult appetiser served best with cheese
Prep Time: 7 minutes
Cook Time: 3 minutes
Setting time: 1 hour
Total Time: 10 minutes
Course: Appetizer
Cuisine: American
Keyword: Low carb appetisers, Wine Recipe
Servings: 12 Servings
Calories: 34kcal
Author: Angela Coleby

Ingredients

  • 1 sachet Gelatin or Vege-Gel
  • 570 ml Red Wine

Instructions

  • Add the vege-gel or gelatine to the wine and stir.
  • Pour into a saucepan and gently heat, stirring for 2 minutes.
  • Remove from the heat, allow to cool slightly and then pour into moulds or dishes.
  • Place in the fridge to set.
  • Serve with cheese 

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 0.8g | Protein: 0.5g
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below

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5 Comments

  • Reply
    Chocolate Raspberry Truffles - Divalicious Recipes
    February 6, 2019 at 12:24 pm

    […] heart shaped truffles so used a silicon tray with shapes.  It’s the same tray I used to make the wine jellies.   This way they kept in the freezer and I could pop a couple out when I was ready for a […]

  • Reply
    Joyce
    December 23, 2018 at 11:05 am

    We like moscato wine, would that work also?

    • Reply
      Angela Coleby
      December 23, 2018 at 1:30 pm

      Yes it would and would give you a bit of sweetness. Moscato wine is very popular in the Caribbean. It’s everywhere in the shops in St Lucia! You’d fit in well! 😉

  • Reply
    Lisa
    December 21, 2018 at 10:10 pm

    I’m not a Wine drinker, but I do cook with it on occassion. These look SO pretty though, I want to make them just for that! Lol

    • Reply
      Angela Coleby
      December 22, 2018 at 10:16 am

      Thanks! Think of them as adult jelly sweets…ha ha!

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