|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Tablespoon|
|Instant beef bouillon||2 Teaspoon|
|Dry wine||1 Cup (16 tbs) (White Or Red)|
|Water||1 Cup (16 tbs)|
Sprinkle gelatin over 2 tablespoons cold water in saucepan; stir in bouillon and wine.
Cook over medium heat, stirring constantly, until gelatin is dissolved.
Remove from heat.
Stir in 1 cup water.
Place pan with wine mixture in bowl of ice and water; stir until mixture begins to thicken, 5 to 10 minutes.
Pour into jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Cover and refrigerate until set.