Name: Port Wine Jelly
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: Eight ¼ oz packets (60 g) powdered gelatine, soaked in a little warm water; 2½ cups (6 dl) port wine, of reasonable but not excellent quality; ⅜ cup (90 g) castor sugar; 1¼ cups (3 dl) red wine (not expensive); ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; Juice of ½ lemon

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This recipe comes from a manor house near Frome in Somerset and is dated 1878. It is still made every year during Christmas week, as it is a change from Christmas pudding or mince pies.

Ingredients

2½ cups (6 dl) port wine, of reasonable but not excellent quality
Eight ¼

Method

Reserve half the port and put the rest with all the other ingredients and ⅝ cup (1.5 dl) of water into a saucepan and stir until it comes almost but not quite to the boil. Add the reserved port and stir we

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Port Wine Jelly

Ingredients

Method

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