I got this recipe from fellow CBC Radio columnist Julie Van Rosendaal. She does a fun food segment on the Calgary Eyeopener. When I heard this recipe for Wine Gummies, I knew immediately that I would have to try it at Easter. What better than adult Gummy Bears!


1 cup wine – red, white or rose

½ cup sugar

2 packages unflavoured gelatin

1 drop red food colouring (optional)

Sugar – for coating (optional)

Instructions – Makes about 60 Gummies

In a medium saucepan, stir together the wine and sugar and sprinkle the gelatin overtop. Let stand a few minutes to soften. Set over medium heat and bring to a simmer, stirring until the sugar and gelatin are dissolved. Stir in a drop of food colouring if you want it more colourful. Pour into a loaf pan or small silicone ice cube trays. Refrigerate until firm. Cut into ½ inch cubes and roll in a shallow dish of sugar to coat. (If you do this, make sure you serve them immediately because the gummies are so fresh, the sugar will start to melt.)