Spiced Red wine Jelly

Preparation Time: 20 min
Notes: Note :I have made a point of mentioning the size of the gelatine leaves as many stores that sell the product  have reduced the size of the original leaf and now offer a half leaf sized version.Needless to say to add only half the quantity of gelatine would leave you with a very wet and loose end result.

Spiced red wine jelly

 Serves 4 – 6 
190ml (¼ bottle) fruity red wine
150ml ( ¼ pint) cranberry juice
150ml (¼ pint) port
100g (3 ½ oz) caster sugar
Grated zest of 2 tangerines
1 stick of cinnamon
7 leaves geletine approx 6 inch long  soaked in cold water, or alternativly  use 1 ¾ sachets of powdered 

1/ Place all the ingredients, except the gelatine, into a heavy base pan and bring up to the boil for 2 – 3 minutes
2/Reduce the heat and continue to simmer for 6 – 8 minutes, remove from heat and stir in the gelatine until dissolved
3/  Leave aside to cool.
4/ Lightly oil a piece of kitchen paper and wipe the inside of the jelly mould
5/ Strain the jelly into the prepared mould and place on a tray in the refrigerator for 4 ½ hours or overnight to set.

When ready, de mould and serve with cream. 
Serves: 4-6
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