Berries in Champagne Jelly Recipe

Berries in Champagne Jelly Recipe
Berries in Champagne Jelly Recipe photo by Taste of Home
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Berries in Champagne Jelly Recipe

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“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!”
Recommended: Champagne Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min. + chilling

Ingredients

  • 4 envelopes unflavored gelatin
  • 2 cups cold water
  • 1-1/2 cups sugar
  • 4 cups Champagne
  • 2 cups sparkling grape juice
  • 3 cups fresh raspberries
  • 3 cups fresh blueberries
  • 2 cups fresh blackberries

Directions

In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in Champagne and grape juice.
Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up Champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving. Yield: 12 servings.
Originally published as Berries in Champagne Jelly in Light & Tasty December/January 2006, p59

Nutritional Facts

1-1/3 cups: 218 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 44g carbohydrate (38g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

  • 4 envelopes unflavored gelatin
  • 2 cups cold water
  • 1-1/2 cups sugar
  • 4 cups Champagne
  • 2 cups sparkling grape juice
  • 3 cups fresh raspberries
  • 3 cups fresh blueberries
  • 2 cups fresh blackberries
  1. In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in Champagne and grape juice.
  2. Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up Champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, 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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