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Cider and Calvados Gelees with Champagne Grapes
By Melissa's Corporate Chefs


1 tablespoon Unflavored Gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup Cold Water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup Sugar
2 tablespoon Calvados or other apple brandy
1 teaspoon fresh lemon juice
4 bunches Champagne Grapes Accompaniment (about 1/4 pound)


In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. 

Chill gelées until firm, at least 3 hours, and up to 2 days. To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates. Serve gelées with small bunches of grapes alongside.