A Perfect Pair; Cheese and Sangria Wine Jelly

What goes better with cheese than wine?  I love little cheese plates for snacks and parties. I always like to serve them with fruit spreads to add a little sweetness and contrast. Apricot jam, Pear preserves etc.. but then I heard of wine jelly and thought, yum! I decided to incorporate some fruit and other flavors into mine, much like you would for a sangria. I am not a jelly/jam maker. I don’t have jars and tongs and all that jazz so I made a simple batch and just refrigerated it. Do plan ahead because even though this is easy to make it can take 1-3 days to get to a jelly like consistency.It will loosen at room temp, but re-jells when refrigerated. Serve as a side on a cheese plate, over cream cheese with crackers, or on top of grilled chicken or pork.

Sangria Wine Jelly

2 1/2 c of wine ( I used a Cabernet)

Juice from 1 Orange

Juice from 1 Lime

Juice from 1 Lemon

1/2 t cinnamon

1/2 teaspoon of zest from above citrus fruits

1 pkg dry pectin

2 1/2 c sugar

Add all ingredients to a medium sized sauce pan, bring to a boil and simmer for 15 minutes. Cool and add to an air tight container.  Refrigerate until set 1-3 days.

Served over Cream Cheese

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