Ingredients

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



Method

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.

Pour each flavour of wine into a lightly oiled 8 inch by 8-inch pan and place in the refrigerator until set.

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.