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Mulled Wine Jelly Candies Recipe
Mulled Wine Jelly Candies Recipe photo by Taste of Home

Mulled Wine Jelly Candies Recipe

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I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 36 servings

Ingredients

  • 1 cup dry red wine
  • 4 orange peel strips (3x1 inches each)
  • 1 tablespoon orange juice
  • 1 cinnamon stick (3 inches)
  • 3 whole cloves
  • 1/2 cup powdered fruit pectin
  • 3/4 teaspoon baking soda
  • 1-1/3 cups sugar
  • 1-1/3 cups light corn syrup
  • COATING:
  • 1/4 cup sugar

Directions

  1. In a small saucepan, combine wine, orange peel, juice, cinnamon stick and cloves; bring just to a simmer (do not boil) over medium-low heat. Reduce heat; simmer gently, uncovered, 10 minutes to allow flavors to blend. Let stand 1 hour.
  2. Line a 9x5-in. loaf pan with foil; coat foil with cooking spray. Strain wine mixture, discarding orange peel and spices. Return mulled wine to saucepan; stir in pectin and baking soda. Heat over medium-high heat.
  3. Meanwhile, in a large saucepan, combine sugar and corn syrup; bring to a full rolling boil over high heat, stirring constantly. Stir in wine mixture. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. Immediately pour into prepared pan. Let stand until set, about 5 hours or overnight.
  4. For coating, sprinkle 2 tablespoons sugar over a 14x12-in. sheet of parchment paper. Invert candy onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; coat with remaining sugar.
  5. Transfer candies to a wire rack. Let stand, uncovered, at room temperature overnight. Store in airtight containers up to 1 week. Yield: 1-3/4 pounds (about 3 dozen).
Originally published as Mulled Wine Jelly Candies in Country Woman December/January 2014, p25

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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