Gelée de Vin de Sumeau

Elderberry and Red Wine Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I started to test a recipe that I’d been given for an elderberry-flavoured red wine but along the way I sensed the concoction might be more pleasing as a jelly. And everyone seemed to agree.


  • 225 g(8 oz) ripe elderberries
  • 275 ml(½ pt) Côtes du Rhône red wine
  • 55–85 g(2–3 oz) sugar
  • 2 teaspoons powdered gelatine
  • 4 tablespoons lemon juice
  • crème fraîche or single cream


    If necessary rinse the elderberries in cold water. Remove the main stalks but don’t worry about every tiny piece because they will be strained out.

    Cover the fruit with the wine and leave, covered, overnight in a cold place.

    Next day turn the fruit and wine into a glass or enamel pan, add the sugar and crush the fruit with a wooden spoon. Slowly bring the mixture almost to the boil. Strain through a fine nylon sieve and allow to cool.

    Soften the gelatine in the lemon juice in a glass or enamel pan. Heat gently until dissolved and stir into the wine mixture. Pour into 4 wine glasses and chill until set – but note that the jelly does not set firmly and hence the flavour is excellent.

    Spoon over a little crème fraîche or single cream to make a thin layer on top of the jelly and serve.