Reviews (1) Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 11/04/2015 I made it as listed except I used3 t beef gelatin (pork allergy). The second time , I lightly pulsed the grapes in my food processor before cooking them, and after separating the liquid, I pulverized the cooked grapes in the food processor. That made it much easier to get the juice to measure 3 cups without adding water. I may add a bit more gelatin as it was not quite "jello" consistency but husband raved and asks for it often and says it's good enough for company!
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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 3 hrs Servings: 4 msledf_0904_grapegelatin.jpg
Ingredients Ingredient Checklist 2 packages (1/4 ounce each) unflavored gelatin 2 pounds red seedless grapes (about 5 1/2 cups), plus more, halved, for garnish 1/2 cup sugar 2/3 cup sour cream 2 tablespoons honey
Cook’s Notes Unflavored gelatin, an inexpensive thickener, can be used to make a number of no-bake desserts; to help the granules dissolve completely, gelatin needs to be softened briefly in cold water before being added to warm liquid.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs Servings: 4 msledf_0904_grapegelatin.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs Servings: 4
Recipe Summary
prep: 20 mins total: 3 hrs
Servings: 4
prep: 20 mins
total: 3 hrs
prep:
20 mins
total:
3 hrs
Servings: 4
4
msledf_0904_grapegelatin.jpg
msledf_0904_grapegelatin.jpg
Ingredients
Ingredients
- 2 packages (1/4 ounce each) unflavored gelatin 2 pounds red seedless grapes (about 5 1/2 cups), plus more, halved, for garnish 1/2 cup sugar 2/3 cup sour cream 2 tablespoons honey
Directions
In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.
Cook’s Notes Unflavored gelatin, an inexpensive thickener, can be used to make a number of no-bake desserts; to help the granules dissolve completely, gelatin needs to be softened briefly in cold water before being added to warm liquid.
Cook’s Notes
Unflavored gelatin, an inexpensive thickener, can be used to make a number of no-bake desserts; to help the granules dissolve completely, gelatin needs to be softened briefly in cold water before being added to warm liquid.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/04/2015 I made it as listed except I used3 t beef gelatin (pork allergy). The second time , I lightly pulsed the grapes in my food processor before cooking them, and after separating the liquid, I pulverized the cooked grapes in the food processor. That made it much easier to get the juice to measure 3 cups without adding water. I may add a bit more gelatin as it was not quite "jello" consistency but husband raved and asks for it often and says it's good enough for company!
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 11/04/2015 I made it as listed except I used3 t beef gelatin (pork allergy). The second time , I lightly pulsed the grapes in my food processor before cooking them, and after separating the liquid, I pulverized the cooked grapes in the food processor. That made it much easier to get the juice to measure 3 cups without adding water. I may add a bit more gelatin as it was not quite "jello" consistency but husband raved and asks for it often and says it's good enough for company!Martha Stewart Member
Rating: Unrated 11/04/2015
I made it as listed except I used3 t beef gelatin (pork allergy). The second time , I lightly pulsed the grapes in my food processor before cooking them, and after separating the liquid, I pulverized the cooked grapes in the food processor. That made it much easier to get the juice to measure 3 cups without adding water. I may add a bit more gelatin as it was not quite “jello” consistency but husband raved and asks for it often and says it’s good enough for company!
Rating: Unrated
All Reviews for Grape Gelatins
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grape Gelatins
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
