Champagne Jelly

Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d’oeuvres.

Step: 1

Sterilize 5 half-pint jars. Set aside.

Step: 2

Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.

Step: 3

Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

Per Serving: 93 calories; carbohydrates 20.5g; sodium 0.9mg.

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