Advertisement
Mulled Port Jelly
- Makes about
600 ml
- Difficulty
Easy
By Mark Hix
Published 2006
Everyone has the odd bottle of port knocking around at Christmas time, and a great way to use it up is a jelly to go with obligatory lump of Stilton that goes on and off the dinner table.
Ingredients
3 600 ml 1
Method
Soak the gelatine leaves in cold water. Meanwhile, in a saucepan, bring half the port to the boil, together with the clove, cinnamon and sugar.
Squeeze out any excess water from the gelatine leaves and dissolve them in the hot liquid. Add the rest of the port, pass through a fine sieve, allow to cool, then store in a sealed jar in the fridge.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe