Port Wine or Claret Jellies

Appears in

By Robert Carrier

Published 1965

  • About


  • 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