Claret Jelly: Difference between revisions
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==Redaction== |
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===Ingredients=== |
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*2-3/4c. water |
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*2- |
*2-3/4c. [[water]] |
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*2-1/2T. unflavoured [[gelatin]] |
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*1 bottle red wine (a light-bodied wine, preferably) |
*1 bottle red [[wine]] (a light-bodied wine, preferably) |
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*1c. sugar |
*1c. [[sugar]] |
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*pinch of salt |
*pinch of [[salt]] |
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*one cinnamon stick |
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*one |
*one [[cinnamon]] stick |
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*one [[nutmeg]], broken |
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==Method== |
===Method=== |
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Optional: clarify the wine by pouring it through a coffee filter. |
Optional: clarify the wine by pouring it through a coffee filter. |
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Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set. |
Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set. |
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Yield: fills a six-cup jelly mold. |
'''Yield''': fills a six-cup jelly mold. |
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==See Also== |
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category:recipes |
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[[Peerless Kitchen]] |
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[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 02:08, 13 July 2007
Redaction
Ingredients
- 2-3/4c. water
- 2-1/2T. unflavoured gelatin
- 1 bottle red wine (a light-bodied wine, preferably)
- 1c. sugar
- pinch of salt
- one cinnamon stick
- one nutmeg, broken
Method
Optional: clarify the wine by pouring it through a coffee filter. Soften the gelatin in one cup of cold water. Combine all ingredients and cook gently over low heat for 10 minutes or until all gelatin has dissolved. Remove spices, pour into a mold and chill until set.
Yield: fills a six-cup jelly mold.
