Cumberland Jelly

Name: Cumberland Jelly
Yield: Makes 1 lb/450 g pot – enough for 6–8
Ingredients: ¼ pint/140 ml port; 2 tsp powdered gelatine; 8 oz/225 g redcurrant jelly; 1 tbsp Dijon mustard; Grated rind and juice of 1 lemon; Grated rind and juice of 1 orange

Preparation info

Makes 1 lb pot – enough for
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is very good served with a terrine, or with any cold meat or game for that matter.

Ingredients

8 oz/225 g redcurrant jelly
1 tbsp Dijon mustard

Sauce
Winter

Method

Put all the ingredients into a saucepan and heat gently till the jelly has dissolved. Pour into a warmed jar, seal and store in a cool place.