Blackcurrant Port Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A dark purple-black jelly with the deep, earthy taste of blackcurrants – just the thing to round off a good meal, cool and soothing, and glamorously simple. It is even better with a few slices of poached pear embedded in it.


  • 225 g/8 oz blackcurrants
  • 100 g/4


Simmer the blackcurrants with the sugar, water and port until tender. Pass through a mouli légumes or a sieve to remove seeds. While the sieved blackcurrants are still warm, add the gelatine and stir until it has completely dissolved. If necessary, reheat gently without boiling to finish dissolving the gelatine. Pour into six glasses, and leave to set in the fridge.