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| General Category : Desserts |
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| Food Group : Fruits |
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| Preparation Method : Boil/Simmer |
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| Use a fruity unoaked rosé wine or a pink Zinfandel for this jelly. |
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Ingredients
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2 lb (1 kg) strawberries, sliced |
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1 bottle (750 mL) rosé wine |
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2 strips lemon rind |
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1 strip orange rind |
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3/4 cup (175 mL) granulated sugar |
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3 pkg (each 7 g) unflavoured gelatin |
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Strawberries |
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Preparation
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In large saucepan, bring sliced strawberries, wine, lemon and orange rinds, sugar and 1 cup/250 mL water, stirring, to boil; reduce heat, cover and simmer until strawberries are falling apart, about 10 minutes.
Meanwhile, in another saucepan, sprinkle gelatin over 1/3 cup/75 mL water; let stand for 5 minutes. Heat over low heat until gelatin is dissolved. Strain strawberry mixture through cheesecloth-lined fine sieve into gelatin, discarding solids; stir to combine. Pour into 6-cup/1.5 L jelly mould; cover loosely and refrigerate until set, about 6 hours. Dip mould into warm water for a few seconds to loosen; cover with inverted platter and turn out. Garnish with strawberries as desired.
Makes 8 servings.
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Nutritional information
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| Per serving (without strawberry garnish): about 122 cal, 3 g pro, trace total fat (0 g sat. fat), 22 g carb, 0 g fibre, 0 mg chol, 11 mg sodium. % RDI: 2% calcium, 4% iron, 35% vit C, 3% folate. |
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Source
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Homemakers Magazine: June 2007
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