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New Year’s Eve Champagne Jellies

Here is a great way to ring in the New Year in a different way. Culinary Director Justin Chapple shows us how to make Rose Champagne Jellies.

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Champagne Jellies

Active Time

30 MIN

Total Time

30 MIN


Serves : 8 to 10

By Justin Chapple


  • 6 envelopes of unflavored gelatin
  • Two 750-milliliter bottles rosé Champagne, chilled
  • 1 cup light agave nectar
  • Canola oil, for greasing
  • Decorating sugar, for dipping or sprinkling

How to Make It

Step 1   

Open 1 bottle of Champagne and pour 5 ounces into a flute; sip while you make the jellies. Pour half the remaining Champagne from the open bottle into a large bowl. Sprinkle the gelatin evenly on top; let stand until dissolved.

Step 2   

In a medium saucepan, bring the remaining Champagne from the open bottle just to a simmer. Whisk in the gelatin mixture and cook over low heat until completely dissolved, then transfer to the large bowl. Whisk in the remaining bottle of Champagne and the agave. Let stand for 5 minutes, then skim off any excess foam.

Step 3   

Strain the mixture through a fine sieve into a lightly oiled 9-by-13-inch baking pan. Refrigerate overnight. Using a paring knife, cut into 1-inch cubes. Using a small offset spatula, carefully remove the jellies from the pan. Dip or sprinkle with decorating sugar and serve.

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