• 1 pt. water
• 2 oz. sugar
• 2 tablesp. redcurrant jelly
• 1 oz. gelatine
• ½ pt. port wine
• cochineal

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.