Red Wine Cranberry Jelly Red Wine Cranberry Jelly

Red Wine Cranberry Jelly | Food styling by Noah Witenoff | Prop styling by Sasha Seymour Image by: Jeff Coulson

For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In saucepan, bring cranberry juice, cranberries, sugar, wine and thyme to boil; reduce heat, cover and simmer until cranberries begin to break down, about 3 minutes.

Strain through fine-mesh sieve, reserving cranberries; discard thyme. Line same sieve with 3 layers of cheesecloth. Strain again; discard seeds.

In small saucepan, add 1/2 cup water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over medium-low heat, stirring, until gelatin is melted. (Do not boil.) Stir into juice mixture. Stir in reserved cranberries.

Rinse 6-cup (1.5 L) jelly mould or deep bowl. (Do not dry.) Pour in cranberry mixture. Cover and refrigerate until set, about 12 hours. (Make-ahead: Refrigerate for up to 3 days.)

Dip mould into warm water for 5 seconds. Invert jelly onto serving platter, gently shaking to release.

Nutritional facts per tbsp: about

  • Sodium 1 mg
  • Sugars 4 g
  • Calories 17.0
  • Potassium 11 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 4 g


  • Vitamin C 2.0
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Baking & Desserts

Red Wine Cranberry Jelly