Wine Jelly

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A pretty alternative method of serving this dessert would be to omit the grapes and cream from the recipe. Serve the grapes sugared in small clusters around the outside of the moulded jelly instead.


  • 3 dl/½ pint water
  • 15 g/½ oz powdered gelatine
  • finely pared rind of 1 orange
  • finely pared rind of 1 lemon
  • 175 g/6 oz castor sugar
  • 3 dl/½ pint red wine
  • juice of 1 orange
  • juice of ½ lemon
  • 225 g/8 oz fresh grapes
  • 1.5 dl/¼ pint double cream


    Measure out 3 tablespoons from the 3 dl (½ pint) of water into a teacup and sprinkle in the gelatine. Set aside to soak while preparing the remainder of the recipe.

    Measure the remaining water into a saucepan. Add the orange and lemon rinds and the sugar, bring up to the boil, then lower the heat and allow to simmer gently for 10 minutes. Draw off the heat and add the cake of soaked gelatine. Stir until dissolved; the heat of the pan should be sufficient to do this. Add the wine and orange and lemon juice, then strain and set aside until the mixture is beginning to thicken and set.

    Meanwhile peel and deseed the grapes. Reserve a few for decoration. Add the grapes to the thick jelly and pour it into a glass serving dish. Set aside until set firm. Lightly whip the cream and spoon over the top of the jelly, decorate with the reserved grapes and chill until ready to serve.