Claret Jelly

Submitted by John DOH

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

 

• Ready In: 4hrs 35mins
• Ingredients: 8
• 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.