“Drinking good wine with good food in good company is one of life’s most civilized pleasures.” ~ Michael Broadbent
Rhonda Avey Hufnagel and I met back in university. We were both at the University of Waterloo and the first thing I liked about her was the impish glint in her eye. She had this subversive ability to quietly and somewhat sarcastically drop funny quips. I thought she was awesome.
Time flew by – as it tends to! – and while our paths occasionally crossed each other, in 2009 when I started this blog, she was there. Rhonda is a true foodie and went to high school with Celebrity Chef Ted Reader, so she introduced him to me and he shared his outrageous “Super Bowl” Planked Twinkies recipe with me. http://cookingwithsin.com/2010/02/18/super-bowl-planked-twinkies/
When the book was launched, Rhonda was wonderfully supportive of my many book signing events. There was one memorable night when I would have sat sadly by myself if she hadn’t shown up to keep me company and keep me chuckling. Plus, she threw a CWS party and also invited me into her office to share the book with her work mates. Yep, I adore her!
Rhonda prefers white wine, but she has a lot of friends who drink red wine, so when they leave a little in the bottle, it either goes in the spaghetti sauce, roast gravy or becomes Red Wine Jelly!
Red Wine Jelly
1 cup Red Wine 1 cup Cranberry Juice (or Grape) 3 1/2 cups sugar Certo1. Bring liquid and sugar to a boil. Boil hard 1 min, take off heat.
2. Add certo, stir for 5 minutes and put in jars.
3. Distribute to friends who left the red wine!
Not that I often have leftover wine, but for if/when I do (or the wine is less than stellar), this is a brilliant idea! Do you think it could be done with any variety of wine? Specifically, I currently have some ice wine leftover in my fridge and am thinking some ice wine jelly would be delish!
Carla, that’s a really great idea. I’m wondering if the juice should be changed to apple or white grape – had to dig deep for that one!
If it works, it would make a great gift!
Let me know if you give it a try!
Carla
I had the same thought and the consensus around my house was that white grape juice or white cranberry would work. I went with white grape and just had a little taste – it’s really yummy! Not as jelly-like as I would have expected, but I just made it yesterday so maybe it just needs more time to set.
Maybe we need to clarify that amount of certo. That might help. Any thoughts?
I added the whole package – was that not right? It’s still really runny, even days later. But, I still think it would be yummy over some baked brie with crushes walnuts, spread on a crostini.
That sounds so good! That’s a lot like the whisky brie recipe here. http://cookingwithsin.com/2010/01/31/we-are-family-rye-bread-n-brie/
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[…] love the two recipes she has shared here on the site: Bread Pudding & Hard Caramel Sauce and A Little Leftover Red Wine Jelly. Rhonda in […]