Preserved: Champagne Jelly
Valentine's Day is only two days away. If you're still looking for the perfect gift for your sweetheart, fear not. This Champagne jelly can be whipped together in less than an hour and the results are elegant and delicious. Pair a jar with a box of chocolates or—better yet—a wedge of gooey cheese, and you're sure to set hearts aflame.
When I originally began thinking about making a Champagne jelly, I toyed with the idea of adding other flavors. A cup or two of freshly squeezed orange juice (mimosa jelly!), some black currant liqueur (Kir royale!), or a handful of crushed raspberries. But ultimately I decided to keep it simple. Champagne has such a delicate flavor, and I wanted to make sure it came through loud and clear.
You actually don't need to use the fancy French stuff for this recipe. Any decent, drinkable sparkling wine will work. Pink Champagne would be lovely and festive as well. Your jelly might look a bit loose at the end of the cooking time, but don't fret. Your jars may need to sit overnight to set properly.
This jam would go great with French pastries, like croissants, and gooey French cheeses, like Brie or Camembert.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.