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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 6 |
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Claret is the English term for a red Bordeaux. So use a Bordeaux where it says red wine Borrowed from Royal Cookery ! 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.
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