Geraldene Holt

Gelée de Vin de Sumeau

Elderberry and Red Wine Jelly

Preparation info
  • Serves

    4

    .
    • Difficulty

      Medium

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I started to test a recipe that I’d been given for an elderberry-flavoured red wine but along the way I sensed the concoction might be more pleasing as a jelly. And everyone seemed to agree.

Ingredients

  • 225 g(8 oz) ripe elderberries
  • 275 ml(½

Method

If necessary rinse the elderberries in cold water. Remove the main stalks but don’t worry about every tiny piece because they will be strained out.

Cover the fruit with the wine and leave, covered, overnight in a cold place.

Next day turn the fruit and wine into a glass or enamel pan