Berry jelly

• 500 g (1 lb) berries
• 150 g (5

Make a purée of fresh berries by pressing them through a sieve. Boil the remaining pulp together with the sugar, wine and spices. Strain the mixture, combine the juice with the lemon juice and pour over the berry purée in a china or enamel vessel; let cool, covered with a tea towel, and leave to set for 3-5 hours.