Rose Gelee With Grape Relish

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Washington Post


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4 1/4-ounce envelopes powdered gelatin (about 4 tablespoons)

1 cup water

1 bottle (750 ml) rosé wine

16 ounces pomegranate juice, preferably Pom brand

1/2 cup sugar

1 tablespoon rose water

3/4 pound red and green seedless grapes, cut in half

1 cup blackberries (optional)

1/4 cup diced strawberries (optional)

1/4 cup sugar

1/4 cup port wine

1 teaspoon freshly grated orange zest

1/2 bunch mint leaves, cut into very thin strips (chiffonade), for garnish

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