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

1 bottle Claret (or any red wine, but the better the quality, the better it will taste!)

Juice and rind of one lemon

1 pot of redcurrant jelly

1 wine glass brandy

225g / 8oz /1 cup loaf sugar (or the sugar of your choice)

3 tablespoons / 1 oz gelatin

AND THIS IS WHAT YOU DO.....

1. 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.
   
   
2. Nowadays, gelatin comes very often as leaves, in which case, follow manufacturer's instructions.
   
   
3. Then pour the jelly liquid into a bowl or mould and leave to set.    This should be ideally done the day before.
   
   
4. Cover and store in the refrigerator.