Claret Jelly

Claret is the English term for a red Bordeaux. So use a Bordeaux where it says "red wine" Borrowed from "Royal Cookery"!

• Ready In: 4 hrs 35 mins
• Serves: 6

Ingredients

• 1  cup red wine
• 1  cup red currant jelly
• 1⁄2 cup sugar
• 1  strip lemon peel
• 1  cup boiling water
• 2  tablespoons unflavored gelatin, softened in
• 1⁄4 cup cold water, for 5 minutes
• 2  tablespoons brandy

Directions

1. Put the jelly, sugar, peel and boiling water into a saucepan.
2. Stir over low heat until jelly and sugar dissolve.
3. Bring mixture to a boil, then remove from heat and add gelatin, stir until fully dissolved.
4. Strain the mix and add claret and brandy.
5. Rinse 3-4 cup jelly mold with cold water, then pour the mix into the mold and refridgerate until "set"; about 4 hours.
6. Flip out of the mold and serve.