Port Wine or Claret Jellies

• ½ pint port or claret
• ½ pint water
• ¼

Combine water, sugar, red currant jelly, cinnamon and cloves in an enamelled saucepan. Add very thinly peeled lemon rind, strained lemon juice, and gelatine which you have dissolved in a little water. Stir over heat until gelatine is dissolved. Simmer for a few minutes; then add port or claret. Do not boil again. Strain through a piece of muslin, and if necessary, add a few drops of red food co