Rachel from Food Maven is hosting this edition of Retro Recipe Challenge, the theme of which is food the wobbles and wiggles.
I knew exactly what I wanted to make but finding a recipe for it proved a more time consuming exercise than I had expected. The elusive recipe for Port Wine Jelly was eventually found in Margaret Fulton's The Margaret Fulton Cookbook (1968).
When you see the recipe you'll soon realise that this is one jelly that really isn't suitable for children.
Port Wine Jelly
1 tablespoon gelatine
¾ cup water
1 tablespoon sugar
1 teaspoon redcurrant jelly
1 cup port wine
few drops red food colouring (optional)
Place the water in a saucepan over a gentle heat and sprinkle over with the gelatine. Stir this until the gelatine has dissolved and then add the sugar and redcurrant jelly. Continue stirring until this has dissolved.
Add the port wine and colouring if using - stir through and then pour through a muslin lined strainer. Pour the strained liquid into individual glasses or a jelly mould.
Cover and place in the fridge to set.
There's no doubt when eating this that you are having an alcoholic dessert, it would be best served in small portions. However I think this would be an excellent addition to a traditional trifle.
Tagged with Retro Recipe Challenge