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Apple Jelly and Cinnamon Cream
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
Ingredients
300 ml 10 fl oz 200 ml 7
Method
- Pour the wine, apple, orange and lemon juice into a saucepan, add the sugar and cloves and bring to the boil.
- Add the apple to the wine mixture and simmer for a few minutes until the apples are tender. Squeeze the water from the gelatine leaves before stirring them into the pan until dissolved. Leave to cool. Strain the jelly through a sieve into a jug, gently press
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