Hello everyone. My name is Lori Nolan and I have been a part of the Wine Sense team for just over a year starting at the Vermillion location and now managing the Springfield store. Wow, how time flies when you’re having fun! I have been making wine for over 20yrs but I have learned a lot in this first year to be an even better winemaker. So I guess “old dogs” can learn new tricks.
One thing that Wine Sense has done for me is that it has given me the chance to combine 3 of my favorite hobbies, cooking, canning, and wine. I love making my own jellies, from homegrown produce and WINE. If you have not experienced a Wine jelly, you are missing out. The first one I made was from a Selection White Zinfandel, it was a beautiful rosy pink colour and sweet yumminess (if that’s a word). This jelly goes great with lighter meats, chicken or pork as a condiment. It is also a tasty appetizer when served with cream cheese and crackers. Served with a glass of White Zin and you’re set.
The next wine jelly I made is on the spicy side, made with a sweet white wine (like Piesporter or Liebfraumilch) and hot red peppers. This one makes chicken scrumpsious when applied liberally to chicken breasts (under the skin is best), sprinkle with parmesan cheese and bake. If your chicken is skinless then you may want to wrap some bacon around each breast…….Bacon makes everything better, right?
This last jelly has become my new favorite……Basil and Banana Pepper Jelly….. all fresh from my garden. Spread this one on thinly sliced bagets with cream cheese or cut a brie wheel in half widthwise, apply a thick layer on one side of wheel, replace top, wrap in tinfoil and bake at 300F for 20minutes or until soft and gooey. Serve with crackers and bagels, and your favorite wine……ummm good.
Here is one of my wine jelly recipes: Wine Jelly Inferno:
1/2 cup finely minced sweet red peppers(seeds removed)
2 Tbsp finely minced green jalapeno pepper(approx 2 medium, seeds removed)
3 dried hot red chili peppers, chopped
1 1/2 cups sweet white wine (#3-4 sweetness)
3 1/2 cups granulated sugar
3 Tbsp lemon juice 1 pouch liquid pectin Place
7 clean 125ml mason jars on a rack in boiling water canner; cover jars with water and heat to simmer. Set screw band aside. Heat SNAP lid sealing discs in hot water, not boiling. Keep jars and sealing lids hot until ready to use. Combine peppers, chilis and wine in a large deep stainless steel saucepan. Cover and bring to a full boil; uncover. Stir in sugar and lemon juice. To reduce foam, add 1/2 tsp butter of margarine if desired. Over high heat, bring mixture to a full rolling boil that froths high in pan and cannot be stirred down. Stirring constantly, boil hard for 2minutes. Remove from heat. Immediately stir in liquid pectin, mix well. Continue stirring slowly for 7 minutes to help disperse peppers throughout the jelly. Quickly ladle hot jelly into the hot jars to within 1/4 inch of the top of jar. Using nonmetallic utensil, remove air bubbles . Wipe jar rim removing any food residue. Apply lid discs and screw bands, just finger tip tight. Return all jars to canner. When canner is full, ensure that all jars are covered by water. Cover canner and bring water to a full rolling boil before starting to count processing time. Boil/process for 10 minutes. When processing is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hrs. DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids should curve downward and do not move when pressed. Wipe jars dry, label and store jars in a cool dry dark place. NOTE: Boiling this recipe longer than other jellies evaporates the wine’s alcohol(that can interfere with gel formation) and concentrates the unique wine flavor. For a milder jelly, reduce quantity or omit the dried chilies.
Well until next time, remember to treat yourself…..you deserve it.
Lori, Manager (Wine Sense- Springfield Rd)