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Cabernet Jelly: A holiday tradition

I'm a non-drinker, but Cabernet Jelly has been one of my holiday traditions for years. I love the tart taste of dry wines, so this jelly is a happy compromise. The alcohol is boiled, twice, and if you like charcuterie (the one shown here is from the talented Chef Amber at Sweet Botanist), Cabernet Jelly will really make your vegan cheese and crackers just sing with flavor. It's a counterpoint in aroma and taste, just an incredible food experience. And it's easy. It requires a little patience but this is a simple jelly and if you don't want to process it to be shelf-stable, it's quick to make and put in the fridge.



Because I only make one batch each year, I decided it's time to share the recipe. Maybe Cabernet Jelly will become your tradition too. You can make it with any dry wine - red, white, rose - as you like.



Cabernet Jelly

12 4-ounce glass jars with new lids

3 cups cabernet wine

2-3packets liquid pectin

1/4 tsp. lemon juice

1/2 tsp. olive oil

4 cups sugar


1) Process jars/lids to sterilize and set aside.

2) In a large pot, bring wine, pectin, lemon juice and olive oil to a low boil. Skim any foam off and discard.

3) Add two cups sugar and whisk. When sugar dissolves, add remaining 2 cups of sugar and whisk. When fully liquid, allow to come to a gentle boil, then immediately remove form the heat.

4) Ladle into prepared jars. Allow to cool slightly, then tightly seal lids.

5) Decide if you're making fridge-jelly or shelf-stable jelly.

For fridge jelly, top with lids and put in fridge. eat within one month and keep refrigerated.

To process for shelf-stable jelly, process in a hot water bath for 5-7 minutes. Allow to cool and room temp until lids "ping." Pings can take up to a few hours, so be patient. If they don't ping, reprocess for safety. Eat within a year.




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