I have to admit, I’m not a big drinker. I know the thing in edjumacated social media is to be all, oh my gosh, the wine, I love wine, I want wine, I need wine, give me wine, etc. etc. I like wine. I do. But I’m just not a big drinker. My sweet tooth permeates even my drinking so really, I prefer a sweet wine. A nice ice wine? That’s a bottle I can finish all by myself. If it’s not sweet though, I’ll stop at a glass or so. Which means unless the DH feels like imbibing several glasses, we end up with leftover wine.
Hold up, I can feel readers rolling their eyes. Leftover wine? Oh, the horror! I know, I know. But after a day or two, the wine just is past prime drinkability (or so I’m told). And I only use a splash or so when cooking so we end up with dregs of bottles sitting around which I end up saving for…wine jelly! Because wine jelly can be made using leftover wine of any kind. As is evidenced by this post in which I mix (gird yourselves) red and white wine.
It turned out super-tasty!
- 1 pkg. pectin
- 3 c. wine (I mixed red and white)
- 3 c. sugar
- 1/4 c. fresh lime juice
Mix everything but the sugar in a saucepan and bring it to a boil. Add the sugar and bring back to a rolling boil. Boil for one minute. Skim off any foam if seen. Pour into sterilized jars and process in a boiling water bath for 10 min. Set aside and when you hear the seals pop, they’re ready!
I’ve made a batch before with leftover red wine and served it at a wine and cheese evening I hosted and it was so popular, I sent home guests with the remainder of the batch. (It’s so gratifying when people like your cooking, isn’t it? Gives me the warm and fuzzies!)
Do you guys have any other suggestions about what to do with leftover wine? Let me know in the comments!
Next Post: I’m thinking Pumpkin Gnocchi. Or maybe Pumpkin Cinnamon Rolls. Mmm…
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