Cantaloupe-Studded Champagne Jelly
Alex Lau
The only way to perfect cantaloupe jelly? Just add sparkling wine!
Recipe information
Yield
6 Servings
Ingredients
3 tablespoons unflavored powdered gelatin
⅔ cup sugar
⅓ cup unsweetened cranberry juice
⅓ cup fresh lemon juice
1 750 ml bottle chilled sparkling wine
1¼ cups cantaloupe balls
Preparation
Step 1
Stir gelatin and ⅔ cup water in a small bowl; let sit 10 minutes.
Step 2
Heat sugar, cranberry juice, lemon juice, and gelatin mixture in a small saucepan over low, stirring, until sugar is dissolved; remove from heat.
Step 3
Slowly pour sparkling wine into a 6-cup mold or small Bundt pan. Let foam subside, then stir in cranberry mixture. Chill, stirring halfway through until thickened, 35–45 minutes. Press cantaloupe balls into jelly; chill at least 12 hours to let set up completely.
Step 4
To serve, soak mold in warm water 20 seconds. Place a platter over jelly, then invert jelly onto platter.
Step 5
Do Ahead: Jelly can be made 2 days ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 0 Total Sugars (g) 27 Protein (g) 4 Sodium (mg) 15
