Cranberry-rosemary wine jelly
8 servings
30 minutes
Cranberry-rosemary wine jelly is an exquisite dessert with a vibrant aroma and refined taste. Cranberries, known for their tart notes, harmoniously blend with the gentle sweetness of wine and the subtle piney hints of fresh rosemary. This jelly has a delightful texture, lightness, and freshness, making it an ideal finish to a meal or an elegant accompaniment to cheeses and meat appetizers. In European culinary tradition, such desserts are valued for their balance of acidity and sweetness, while the use of wine and aromatic herbs adds a special charm. It can be served chilled, complemented with fresh berries or whipped cream, creating a festive mood any day.
1
In a large saucepan, mix cranberries, sugar, wine, rosemary, and 500 ml of water, bring to a boil while stirring, and let the sugar dissolve. Then simmer for eight minutes. Pour the mixture into a sieve lined with cheesecloth and let it sit for ten minutes to drain the liquid into a bowl (discard the berry skins and rosemary). If you have more than four cups of liquid, reduce it to the desired volume. If less, add water; in any case, you should end up with about 800 ml of syrup.
- Frozen Cranberries: 340 g
- Sugar: 600 g
- Wine: 400 ml
- Fresh rosemary: 2 stems
2
Mix gelatin and 200 ml of water in a saucepan and let it sit for a minute. Then heat over medium heat, stirring until the gelatin dissolves. Pour into the berry syrup and mix.
- Gelatin: 2 tablespoons
3
Pour into a clean glass mold, using a spoon to remove the foam from the surface. Cover the mold with plastic wrap and place it in the refrigerator for twelve hours.