Few days back I got to savor India’s finest wine – The Four Seasons Wine. Personally I like White Wine so I laid my hands on the rich Four Seasons Chenin Blance, a still white wine.
A rich and tasteful work of art. I could not believe how smooth it was and had no acidity at all! The enticing blend of banana, guava and fresh apple is breathtaking. Then I started my wonderful relationship with the Four Seasons Wines. Though I am a white wine fan I thought to give the red wine a shot and trust me it didn’t disappoint me. Four Seasons offers a verity of wines. You can find the list here http://www.fourseasonsvineyards.com/our-wines/four-seasons.html.
I had a little leftover wine and I thought to experiment with it. I found this recipe and tried my hands on it. The outcome was magnificent. So I’ll go forward and share it with you.
Red Wine Jelly
What you need –
• 4 cups Four Seasons Red Wine
• 6 cups granulated sugar
• 2 3-oz packets liquid pectin
How we do it –
To start with, combine wine and sugar in a medium saucepan. Cook over medium heat and stir occasionally, until sugar is dissolved. Do not boil. Mix in the pectin and stir until combined. Skim off foam, if any, and more wine.
Put it into sterilized jars and refrigerate and let it set. You are good to go! 🙂