Red Wine Jelly Recipe

In a small saucepan, bring the wine to a boil. Stir in the shallots , pepper , and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.

Remove the garlic and stir in the currant jelly . Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.

Yield: about 3 cups Recipe Source: Hudson River Valley Cookbook by Waldy Malouf (Harvard Common Press)

Reprinted with permission.