Port Wine Jelly

Cooking time—10 min.
Setting time—2 hr.

Ingredients

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

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.

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