Sangria Jelly

Sangria Jelly is the ultimate accompaniment to any holiday cheese board. It’s made with signature sangria flavors such as cabernet wine, orange juice, and cinnamon. You’ll get the sweet and spicy taste of sangria with every bite. It’s the perfect treat to get you in the holiday spirit!

Introducing Sangria Jelly! Some people like to drink a bottle of wine, while other people like myself like to consume wine in jelly form. Sangria Jelly has to make an appearance on your holiday cheese board this year. The Cabernet makes the jelly spicy while the sugar makes it sweet. The orange juice and cinnamon round out the flavors giving you a unique and tasty spread, that your family and friends are sure to enjoy. Especially if they like wine.

I tested the Sangria Jelly on crackers smeared with cream cheese. I about died and gone to food heaven. The robust flavors explode like firecrackers in your mouth. The best part of my photo shoot was eating the Sangria Jelly and crackers afterward. I mean, I couldn’t let that kind of deliciousness go to waste! #someonehadtodoit

I’m hosting a Friendsgiving Potluck Party this coming Saturday. I’m still not 100% sure what I’m going to make besides a holiday cheese board. I can’t wait to show you how I put a cheese board together. I’ll have my holiday cheese board posted early next week. I know one thing for certain, the Sangria Jelly will be making an appearance.

But first, today’s post is dedicated to the first batch of Sangria Jelly that I failed miserably. I mistakenly used gelatin instead of pectin when processing the jelly so the jelly never set. I had extremely tasty liquid on my hands but no jelly. The entire batch of liquid jelly had to be thrown out which meant wasting an entire bottle of wine. I didn’t know until after I poured the liquid down the drain you can re-cook the jelly. I wasted an entire bottle of wine for nothing, you guys. #ripwine #imsorryiletyoudown

The second batch worked like a charm and tasted ridiculously delicious. Here’s what I learned about making wine jelly:

1. Don’t substitute gelatin for pectin. I wasn’t paying attention at the grocery store and purchased the wrong item. Gelatin and pectin are different substances and shouldn’t be treated as equals.
2. Don’t use less sugar than the recipe calls for. Pectin requires both sugar and acid to set. If you try and adjust the recipe to use less sugar like I originally did, you’ll end up with liquid instead of jelly.
3. Use the correct side of the canning tongs when picking up the mason jars. I used the incorrect side and ended up dropping the mason jars back into the hot boiling water, which splashed my face. My face and I are doing OK, thank you for asking.

I learned that lemon juice and orange juice are interchangeable so that’s one way you can alter the recipe to your liking. I added orange slices and a cinnamon stick to ensure the jelly tasted more like Sangria. I’m happy to report the results were outstanding.

Now let’s talk about this canning business. The process of canning can be intimidating for newbies. I can relate. The first time I made pepper jelly was back in my Chicago condo. I literally hid behind Kieran as he carefully lowered and retrieved the mason jars from the boiling water. Looking back I have no idea what I was afraid of. Canning food is fun! The worst part about canning is waiting for the water to boil. If you have a large canning pot like me, it can take a looooooong time. Especially if you have a crappy ass stove.

If you don’t have canning equipment, borrow it! Call your Mom, call your Granny, call your crazy cat lady Auntie (that will be me someday). Do what you must in order to make this incredible Sangria Jelly. Here is a list of the canning equipment you need to get you started:

MUST HAVES

• Canning Pot. You can use a regular pot as long as it’s tall enough to submerge your mason jar can(s) buy a couple of inches.
• Canning Rack. This piece of equipment is probably the most important because it lets the hot water circulate under the jars.
• Canning tongs. This tool makes it much easier to lower and retrieve your jars from the hot water bath.
• Canning jars with lids. Ball is a popular brand.

OPTIONAL BUT USEFUL

• Magnetic Lid Lifter. You can use a fork or metal pair of tongs but the magnetic lid lifter makes the process super easy.
• Wide Mouth Canning Funnel. You will get a better seal on your mason jars if the rims around the jars are clean. Using a funnel helps keep the food inside the jar without making a mess.
• Canning Bubble Remover. This tool is handy but can be substituted with a chopstick or a knife.

The majority of canning equipment listed above can be found in canning kits. A lot of stores sell a variety of kits, you can choose whichever kit best fits your needs.

I know time is running out and Thanksgiving is almost upon us. If you are feeling adventurous you have to make Sangria Jelly for your Thanksgiving celebration. OR, if you have leftover wine from Thanksgiving, you can make this recipe for Christmas. Not only does Sangria Jelly pair extremely well with a cheese board, but it also makes for a fun and delicious gift! Disclaimer- my family never has leftover wine, ever. We’re serious about our wine consumption during the holidays #tistheseason. But this recipe is worth buying a new bottle of wine.

Just a word of warning, proceed your mouth with caution. You won’t be able to stop after one bite. This jelly is addicting AF! Like the great philosopher, Beyonce once said, I don’t think you’re ready for this jelly. It’s freaking amazing you guys. I sincerely hope you give it a try!

Thanks for stopping by,
Christina

Did you give this recipe a whirl? You DID?!? That’s freaking awesome! Please let me know your thoughts by leaving a comment below or sharing a photo on Instagram with the hashtag #shockmunch. I love hearing your feedback!

Print Recipe

Sangria Jelly Yum

Sangria Jelly is the ultimate accompaniment to any holiday cheese board. It's made with signature sangria flavors such as cabernet wine, orange juice, and cinnamon. You'll get the sweet and spicy taste of sangria with every bite. It's the perfect treat to get you in the holiday spirit!

Servings

Ingredients

• bottle of red wine. I used Bogle Cabernet. 750ml
• 1/2 cup orange juice
• 1 package of dry pectin 2 oz
• 4 1/2 cups of white sugar
• 1 orange cut into slices
• 1 cinnamon stick

Servings Ingredients bottle of red wine. I used Bogle Cabernet. 750ml 1/2 cup orange juice 1 package of dry pectin 2 oz 4 1/2 cups of white sugar 1 orange cut into slices 1 cinnamon stick

Instructions

Prep Your Jars

1. Clean your jars with hot soapy water. Place the lids in a small sauce pan. Fill the pan with water and put it on the stove. Simmer the lids until needed. Now bring the water in your canning pot to a boil. Using canning tongs, carefully lower the jars into the canning pot on top of the canning rack and sterilize the jars in the boiling water for at least 5 minutes. Carefully retrieve the jars from the boiling water and place them on a cutting board until needed.

Prep The Wine Mixture

1. In a large saucepot combine the wine, orange juice, orange slices, cinnamon stick, and pectin. Bring those ingredients to a boil, stirring frequently. Now add the sugar and stir until it's completely dissolved. Bring the mixture back to a rolling boil. Stir the mixture constantly while it boils (hard) for 2 minutes. If the mixture starts to boil up, blow on it! Now, remove the mixture from the heat. If any foam floats to the top, skim it off.
2. Fish out the cinnamon stick and orange slices. Discard them (or eat the oranges, I won't judge). Ladle the hot wine mixture into the sterilized jars. Make sure to leave a 1/2 inch at the top. Wipe the rims of the jars off with a moist paper towel to ensure no wine mixture remains. Tighten the 2 piece lids over the jars.

Process The Sangria Jelly

1. Bring the water in your canning pot back to a boil. Carefully lower the jars into the canning pot on top of the canning rack. Make sure there is at least an inch of water covering the jars. Cover the canning pot with the lid and boil and jars for 7 minutes.
2. After the Sangria Jelly has been processed, carefully retrieve the jars from the boiling water. Place them on a wooden surface or a piece of cloth. You should hear the jars make a popping sound soon after they are removed from the water. Double check the lids to ensure they have a good seal. When you press the center of the lid it shouldn't move.
3. Let the jars sit for 12-24 hours. Then move to a cool, dark place.
4. When you're ready to eat the jelly, serve it with your favorite crackers and soft cheese. Cream cheese pairs amazingly with Sangria Jelly.
5. Enjoy!

Recipe Notes

The majority of my mason jars are in storage. I found 2 small jars and 2 large jars. This mixture filled all 4 jars perfectly.

Share this Recipe