• 750 ml bottle of red wine
• 750 ml bottle of white wine
• 750 ml bottle of pink zinfandel
• 9 envelopes of powdered gelatin
• 3 cups of sugar

1. Pour each bottle of wine into a separate saucepan. Add 1 cup of sugar and 3 envelopes of gelatin to each pan. Stir over low heat to dissolve sugar and gelatin.
2. Pour each flavour of wine into a lightly oiled 8 inch by 8-inch pan and place in the refrigerator until set.
3. To remove, slide a small knife around the edges of the pan, dip the bottom of each pan into hot water and then invert and wine jelly will release. Cut into bite-sized cubes.

Recipe courtsey of Canadian Chef Michael Smith