Serves 4 – 6

One ¼ ounce envelope unflavored gelatin
1/3 cup organic sugar
½ cup cider
1 ½ cups sparkling cider – I used Blossom Nectar
2 tbls fresh lemon juice
1 to 1 ½ cups of fruit cut or sliced into small pieces and lightly sugared – I used white peaches and raspberries

Sprinkle the gelatin over ¼ cup cold water and set it aside to soften
Combine the sugar with the ½ cup cider in a saucepan.  Bring to a boil, then lover the heat and simmer, stirring occasionally, until the sugar is dissolved.  Remove from the heat and stir in the softened gelatin.  Stir until it’s thoroughly dissolved, then pour it into the rest of the wine along with the lemon juice.  Mix well, then pour into a bowl or a compote dish and refrigerate until set.  Wine seems to take longer to set than cream or fruit juices, so plan on at least 6 hours, or even overnight for a firm set.  Chop the jelly into cubes, then serve it in an interesting glass interspersed with the fruit.