Wine Fruit Gelatin (Jelly)

  • Active Time 10m
  • Total Time 2h 10m

Serves 8


  • 4 apricots, halved and pitted
  • 6 plums, halved and pitted
  • 2/3 cup seedless green grapes
  • 1 cup cherries
  • 1 cup other fruit (but not pineapple, pawpaw or kiwi as these contain an acid that prevents the gelatin setting)
  • 2 ounces unflavored gelatin
  • 1/2 cup boiling water
  • 2 cups sweet white wine
  • 2 1/3 cups clear apple juice
  • Whipped cream or ice cream, for serving


Prepare the fruit. Combine the gelatin and boiling water and stir until the gelatin is completely dissolved. Add the wine and apple juice and mix to combine. Pour one-third of the wine mixture into a lightly oiled 8-cup glass dish or mold and top with one-fourth of the fruit. Place in refrigerator for at least 30 minutes, or until set. Repeat with remaining liquid and fruit and leave to set for at least 1 hour and 30 minutes.

When all set, unmold and serve with whipped cream or ice cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2794

nutrition information per serving

184 calories; 1g total fat; 0mg cholesterol; 25mg sodium; 29g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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