Susie Drage
Music, Art & Cookery
Cookery Book
The Cookery Book
Claret Jelly

Claret Jelly
Serves 6 - 8
Preparation: 20 mins
Chilling Time: 4-6 hours or overnight
This is a very special jelly and perfect if you are entertaining. I have always served this alongside my Old Fashioned Trifle and there is something very special about combining trifles with jelly. My trifle recipe has no jelly in it!
This was a favourite recipe from my mother and I have, naturally, carried on the tradition!
Please note that this pudding needs to be made a day in advance!!!
Ingredients
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1 bottle Claret (or any red wine, but the better the quality, the better it will taste!)
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Juice and rind of one lemon
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1 pot of redcurrant jelly
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1 wine glass brandy
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225g / 8oz /1 cup loaf sugar (or the sugar of your choice)
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3 tablespoons / 1 oz gelatin
Method
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Boil together on top of your stove in a large saucepan - the claret, lemon, red currant jelly, brandy, sugar and gelatin mixing careful to allow both the sugar and gelatin to dissolve and mix thoroughly.
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Nowadays, gelatin comes very often as leaves, in which case, follow manufacturer's instructions.
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Then pour the jelly liquid into a bowl or mould and leave to set. This should be ideally done the day before.
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Cover and store in the refrigerator.