Claret Jelly Recipes

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CLARET JELLY



Claret Jelly image

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

Provided by John DOH

Categories     Gelatin

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 268.3, Sodium 24, Carbohydrate 56.9, Fiber 0.6, Sugar 45.6, Protein 2.1

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