Claret Jelly: Difference between revisions

From Cunnan
Jump to navigationJump to search
No edit summary
No edit summary
Line 1: Line 1:
==Ingredients==
==Redaction==
===Ingredients===
*2-3/4c. water
*2-3/4c. water
*2-1/2T. unflavoured gelatine
*2-1/2T. unflavoured gelatine
Line 8: Line 9:
*one nutmeg, broken
*one nutmeg, broken


==Method==
===Method===
Optional: clarify the wine by pouring it through a coffee filter.
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.
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.

Revision as of 09:52, 29 March 2007

Redaction

Ingredients

  • 2-3/4c. water
  • 2-1/2T. unflavoured gelatine
  • 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.

See Also

Peerless Kitchen