A recipe for some grown-up sweets found on chatelaine.com
Add some grown-up sparkle to these delicious jelly squares for your Easter sweets.
1 1/2 cups Prosecco
1/2 cup Blackcurrant concentrate
4 7 g packages gelatin
 Combine prosecco and blackcurrant concentrate, such as Ribena, in a small saucepan. Sprinkle gelatin overtop. Let stand for 5 min.
 Heat over medium and bring to a boil. Stir then cook for 30 sec. Remove from heat and let stand for 10 min. Spoon off foam, then pour into a 5×9 loaf pan. Refrigerate until firm, 1 hr. Makes about 28 1-in. squares.
Kitchen tip: Try stirring little curls of citrus zest or a sprinkle of thyme leaves through the jelly mixture before it sets for added wow factor.
For a richer and deeper taste, drop the prosecco and use port or sherry instead.