The only way to perfect cantaloupe jelly? Just add sparkling wine!
Ingredients
6 Servings
3
tablespoons unflavored powdered gelatin
⅔
cup sugar
⅓
cup unsweetened cranberry juice
⅓
cup fresh lemon juice
1
750 ml bottle chilled sparkling wine
1¼
cups cantaloupe balls
Preparation
-
Step 1
Stir gelatin and ⅔ cup water in a small bowl; let sit 10 minutes.
Step 2
Heat sugar, cranberry juice, lemon juice, and gelatin mixture in a small saucepan over low, stirring, until sugar is dissolved; remove from heat.
Step 3
Slowly pour sparkling wine into a 6-cup mold or small Bundt pan. Let foam subside, then stir in cranberry mixture. Chill, stirring halfway through until thickened, 35–45 minutes. Press cantaloupe balls into jelly; chill at least 12 hours to let set up completely.
Step 4
To serve, soak mold in warm water 20 seconds. Place a platter over jelly, then invert jelly onto platter.
Step 5
Do Ahead: Jelly can be made 2 days ahead. Keep chilled.