Claret Jelly

From Cunnan
Revision as of 09:52, 29 March 2007 by (talk)
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  • 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


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