Port Wine Jelly

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 pt. water
  • 2 oz. sugar
  • 2 tablesp.

Method

Put water, sugar, redcurrant jelly and gelatine into a pan and leave to soak for 5 min. Heat slowly until dissolved. Add half the port wine and colour dark red with a few drops of cochineal. Strain through double muslin; add the rest of the wine. Pour into a wet mould.