Wine Kanten Jelly
Wine Kanten Jelly

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, wine kanten jelly. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Wine Kanten Jelly is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Wine Kanten Jelly is something that I have loved my whole life.

New Autumn & Winter Collections have arrived - Get Ready for the Cold Days to come. High Quality Outdoor Products from the Best Brands - Discover new Products at Alpinetrek. Enhance Your Meal or Weekend With a Glass of Tried & Trusted Wine From Majestic Wine™. Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly.

To get started with this recipe, we must first prepare a few ingredients. You can cook wine kanten jelly using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wine Kanten Jelly:
  1. Take 1 sachet (4 g) Kanten Powder
  2. Prepare *OR 1 sachet (8g) Agar Powder (e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder)
  3. Prepare Wine + Water 600ml *ratio depends on your preference
  4. Take 2-4 tablespoons Sugar
  5. Make ready Fruit of your choice
  6. Take *Suggestions: Fresh Kiwi Fruit, Pineapple, Grapes, Mango, Blue Berries for White Wine / Raspberries, Pomegranate, Cherries, Blue Berries for Rosé or Red Wine

This doesn't happen to Kanten and Agar jelly because they are. Kanten is similar to Agar Agar but much easier to use. The advantage of using Kanten as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting.

Steps to make Wine Kanten Jelly:
  1. Arrange fruit pieces in serving glasses. *Do this first!
  2. Place Water and Kanten (OR Agar) Powder in a saucepan and bring it to the boil, stirring constantly. Once boiling, lower the heat and keep boiling for 1 minute.
  3. Add Sugar, remove from heat when Sugar is dissolved.
  4. Add Wine and mix well. Pour it into prepared glasses and arrange extra fruit if necessary, then cool to set.

The advantage of using Kanten as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Kanten (Agar Agar) is a gelling agent which is very low in calories and it won't melt when warm. It is made from seaweeds and almost calorie-free.

So that’s going to wrap this up with this special food wine kanten jelly recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!