Fustini's Oils and Vinegars
Berries in Champagne Jelly

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Berries in Champagne Jelly


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Berries in Champagne Jelly


  • 4 envelopes of unflavored gelatin
  • 1 cup of cold water
  • 1 cup Fustini's Cranberry Pear balsamic vinegar
  • 1-1/2 cups sugar
  • 4 cups champagne
  • 2 cups sparkling grape juice
  • 3 cups fresh raspberries
  • 3 cups fresh blueberries
  • 2 cups fresh blackberries


Adapted from 'tasteofhome.com'


Step 1. 

In a large saucepan, sprinkle gelatin over cold water and balsamic; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice.

Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.

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