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Mulled Wine Jelly Candies

 Mulled Wine Jelly Candies
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
36 ServingsPrep: 10 min. Cook: 25 min. + standing

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

  • 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.
  • 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.
  • 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

2 of 2

Mulled Wine Jelly Candies (continued)

Directions (continued)

  • from heat; skim off foam, if necessary. Immediately pour into
  • prepared pan. Let stand until set, about 5 hours or overnight.
  • 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.
  • 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).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.