WINE JELLY RECIPES
Wine Jelly & Cream Cheese Spread
1/4 Cup any flavor Wine Jelly
1 - 8 oz. Package Cream Cheese
(Not low fat or nonfat)
In food processor combine Wine Jelly and Cream Cheese. Process until smooth.
Add more jelly if you want more flavor or a creamier mixture. Refrigerate
to allow flavors to blend. Serve on Crackers, Bagels or English Muffins
Bisquick Muffins with a Twist
2 Cups Bisquick
2 Tablespoons Sugar
3/4 Cup Milk
Wine Jelly (Chokecherry, Juneberry, Wild Plum, Rhubarb or Apple Cinnamon)
Heat oven to 400 degrees. Mix first four ingredients. Beat vigorously with
a spoon for 30 seconds. Fill greased muffin cups (or use baking cups) 1/3
full. Spoon a dollop of wine jelly into the center of each muffin cup.
Fill cups to 2/3 full with remaining batter. Bake for 15 minutes. For
richer muffins add 2 extra Tablespoons sugar and 2 Tablespoons shortening.
Apple Dessert Topping
For a quick hot apple topping, peel and slice apples. Put into microwave
proof dish. Spoon Apple Cinnamon Wine Jelly over the apples. Approximately
2 tablespoons per apple. Heat in microwave 1 - 2 minutes or until apples
are soft and jelly is melted.
Pour hot apple topping over:
Angel Food Cake
Hot Cakes or Waffles
1 Can Black Olives
4-5 Green Onions Sliced
1 1/2 Cups Shredded Cheddar Cheese
1 Cup Sour Cream
1 Container Guacamole
2 Cups Shredded Lettuce
1 Tomato Cut Up
In deep dish casserole dish combine 1 can refried beans mixed with 1 - 6 oz.
jar Apple Jalapeno Wine Jelly. Spread Mixture evenly across the bottom of
the dish. Layer other ingredients on to. Chill and serve with tortilla
Wine Jelly Teriyaki Marinade
1/2 cup soy sauce
1/4 cup vegetable oil
6 oz. Apple Jalapeno Wine Jelly melted
2 tsp. ginger
1 tsp. garlic powder
Combine ingredients & beat with wire whip. Pour over your favorite meat,
pierce with fork to tenderize. Marinate in refrigerator 4 - 6 hours turn
Grill 7 - 10 minutes - baste with marinade.
2 Bottles Chili Sauce
1 6 oz. Jar Wild plum Wine Jelly
2 Lbs. Ground Beef
Make Meatballs (Combine 2 eggs, 2 cups bread crumbs, 3/4 cup diced Onion,
1/2 cup catsup, salt & pepper to taste) Form meatballs and brown in
Combine Chili Sauce & Wine Jelly, melt in measuring cup in microwave if
necessary. Pour over meatballs and cook 45 minutes.
Cream Cheese-Wine Jelly Cookies
3/4 cup margarine, softened
8 oz. cream cheese softened
2-1/2 tsp. sugar
2 cups flour
1/4 cup Wine Jelly - any flavor
Powder sugar for garnish
Beat margarine, cream cheese & sugar in medium bowl until fluffy; mix
in flour and beat until if forms a soft dough. Refrigerate until
firm - about 3 hours. Roll dough on lightly floured surface
1/8" thick. Cut with 3 inch round cutter. Place 1/4 tsp. wine jelly
in center of each round; fold rounds into halves. Crimp edges firmly with
tines of a fork. Pierce tops of cookies with sharp knife.
Bake on greased cookie sheet in preheated 350 degree oven until lightly
brown - about 10 minutes.
Sprinkle with powdered sugar and cool on wire racks. Approximately 36
Stuffed Chicken Breasts
6 Boneless Chicken Breasts (pounded flat)
8 Ounces Cream Cheese
1 Onion Diced, Salt & Pepper
1/4 Cup Apple Jalapeno Wine Jelly
|Preheat oven to 350 degrees. Place chicken breasts between wax paper &
pound to flatten. Combine Cream Cheese and Jelly in food processor until
Place 1/6 of the cream cheese mixture and a spoonful of Onion on each
chicken breast. Roll up and secure with a tooth pick. Place in shallow
baking dish & sprinkle with salt & pepper. Bake uncovered 35
minutes. Serve hot with additional wine jelly sauce if desired. Combine
wine jelly with sour cream or plain yogurt and drizzle over the top.
Chocolate Wine Jelly Cakes
2 cups flour
3/4 cup cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter
1 tsp. vanilla
1 1/4 cups confectioners sugar for sprinkling on top.
1 Jar Wine Jelly - your favorite flavor
Make into 2 layer cakes or cupcakes.
Preheat oven to 350 degrees. Spray 2 cake pans with cooking spray, line with
parchment paper and spray paper. Sprinkle pans with flour, discarding excess.
(Or line muffin tins with cupcake papers)
Sift flour, cocoa, baking powder and salt into bowl.
Cream butter with an electric mixer, add sugar and beat until fluffy 3 - 5
Add eggs one at a time, add vanilla and continue beating 1 - 2 minutes.
Sift 1/3 of flour mixture over butter mixture and fold them together.
Continue folding in other portions of flour mixture.
Spread 1/4 batter in cake pan - spread with 1/2 jar of Wine Jelly, spread
1/4 cake mixture over top. Do the same with remaining cake batter or
follow same procedure in cup cake liners. Bake cakes 30 - 35 minutes,
cupcakes 20 minutes.
Wine Jelly Top Cookies
1 cup sugar
1 cup molasses
1 cup shortening
2 egg yolks
1 tbsp. vinegar
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. baking soda
2 tbsp. hot water
2 egg whites
Apple Cinnamon Wine Jelly for centers
Dissolve 1 tsp. baking soda in hot water. combine all ingredients except
egg whites. Add enough flour to make a very stiff dough. Roll, cut in
circles and dip in egg white, then in granulated sugar. Make a depression
and put 1/2 tsp. Wine Jelly in center of each cookie. Bake at 375 degrees
until lightly brown. Watch closely as they will burn easily. Sprinkle with
additional granulated sugar while they are warm.
Lamb or Pork Chops With Wine Jelly Glaze
8 Lamb or Pork Chops
1 Tsp. Minced Garlic
1 Tbsp. Butter
1/2 C. Rhubarb or Wild Plum Wine Jelly
1 Tbsp. Rosemary
1/4 Tsp. Coarse Ground Black Pepper
Salt to taste.
Wine Jelly Glaze: In small saucepan, sauté garlic in butter, add
rosemary, pepper and salt. Add Wine Jelly and cook until smooth. Remove
from heat and set aside.
Broil Lamb or Pork Chops: Arrange chops on rack in broiler. Generously
brush top side with glaze. Broil for 6 minutes. Turn chops & brush
with glaze. Broil 4-5 minutes until done.