Recipe for Victorian Port Wine or Claret Moulded Jelly

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Yield:

Ingredients:

Amount	Ingredient
430 ml	port or claret
60 gm	golden granulated sugar
1 pch	ground cloves
2 tbl	redcurrant jelly
5 tsp	powdered gelatine

Instructions:

Instructions: Put all the ingredients except the gelatine into a large pan with 430 ml water.

Heat gently to dissolve the sugar and redcurrant jelly.

Sprinkle the gelatine over 4 tablespoons water in a heatproof bowl and leave to stand for 3 minutes.

Melt gently by standing the bowl in a pan of hot water.

Stir into the port mixture.

Strain through muslin into the wetted mould then chill until set.

Turn out and serve with whipped cream and sponge fingers or crisp biscuits.

Serves 6

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