Champagne-Tangerine Jelly

November 2009
Champagne-Tangerine Jelly

by 2 people

add your rating

Add a comment

Makes: 8 servings

Prep: 20 mins

Cook: 5 mins

  • 3 cups strained fresh tangerine or clementine juice
  • 3 tablespoons unflavored gelatin
  • 2 1/2 cups demi-sec champagne or other sweet sparkling wine
  1. Lightly grease a 6-cup gelatin mold or decorative cake mold. Pour 1 1/2 cups tangerine juice into a heatproof bowl; sprinkle with the gelatin. Let stand until softened, about 5 minutes. Microwave at high power until hot, 3 to 4 minutes.
  2. Transfer the mixture to a large bowl and whisk in the remaining 1 1/2 cups tangerine juice and the champagne. Pour into the mold and refrigerate until set, 3 hours or up to 2 days. To unmold, wrap the mold in a hot-water-soaked towel and invert onto a large, chilled plate.
Tip Smart move
  • Let the bubbles subside before measuring the champagne.