Berries in Champagne Jelly Recipe
“My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests,” writes Andrea Barnhoom from Scottsville, New York. “A refreshing alternative to salad, it’s also sparkly and special enough to double as a light dessert.” TASTY TIP: “I sometimes serve this party-pretty fruit treat at brunch—just before the main dish,” notes Andrea Barnhoom. “Guests are always impressed!”
- 2 cups cold water
- 4 envelopes unflavored gelatin
- 1-1/2 cups sugar
- 2 bottles (750 milliliters each) Champagne or sparkling grape juice
- 2 cups sparkling grape juice
- 3 cups fresh raspberries
- 3 cups fresh blueberries
- 2 cups fresh blackberries
- Place water in a large saucepan; sprinkle with gelatin. Let stand for 2 minutes. Add sugar. Cook and stir over medium-low heat until sugar and gelatin are dissolved (do not boil). Remove from the heat.
- Measure 4 cups Champagne; set aside remaining Champagne and chill for another use. Slowly stir the 4 cups Champagne and 2 cups grape juice into the saucepan.
- Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.
- Using a potato masher, gently break up Champagne jelly. Layer the jelly and berries in 12 dessert dishes. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.
Originally published as Berries in Champagne Jelly in Light & Tasty December/January 2006, p59
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