This no-sugar wine jelly is a delightful addition to any cheeseboard, combining the classic pairing of cheese and wine into a smooth, flavorful jelly.
Serve this wine jelly with slices of cheese as an elegant appetizer or snack. It also works well as an alternative to cranberry sauce alongside turkey for adults, thanks to its concentrated wine flavour.
I first discovered wine jelly while living in Aruba, where Dutch-style cheese platters often included a wine jelly as a dip. After falling in love with that combination, I wanted to recreate it without the added sugar found in commercial versions.
My first attempt using chia seeds failed — chia and wine don’t gel well. The successful approach was to use a setting agent: vegetarian Vege-Gel or, for non-vegetarians, gelatin. Vege-Gel may need to be ordered if it isn’t available locally.
Adults Only Appetiser
The method is straightforward: follow the instructions on your Vege-Gel packet or gelatin, substituting wine for the liquid. I skip any sweetener and choose a robust red wine, like Cabernet Sauvignon, to give the jelly bold flavour. Other red wine options that work well include Merlot, Malbec or a Bordeaux. Taste the mixture and adjust to your preference before setting.
For a festive twist, stir in a small pinch of cinnamon and cloves to create a mulled-wine-style jelly. Cut your favourite cheese, grab some low-carb crackers if desired, and enjoy.
Wine Jelly
Angela Coleby
Pin Recipe
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Ingredients
- 1 sachet Gelatin or Vege-Gel
- 570 ml Red Wine
Instructions
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Add the Vege-Gel or gelatin to the wine and stir until combined.
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Pour the mixture into a saucepan and gently heat, stirring continuously for about 2 minutes to dissolve the setting agent.
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Remove from the heat, let cool slightly, then pour into moulds or serving dishes.
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Place in the refrigerator and allow to set for about an hour.
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Serve chilled with cheese and crackers.
Notes
Nutrition
Calories: 34kcal
Carbohydrates: 0.8g
Protein: 0.5g
The nutrition values shown are estimates provided by an online calculator and may vary.