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
I went to a chocolate and port tasting once, and I was surprised at how well the two flavors went together. I'd love to make this and top it with some fresh whipped cream and chocolate shavings.
ReplyDeleteHi there! I was lucky enough to stumble upon your blog while contemplating what I will be doing for the Presto Pasta Night. Your entries look fabulous and so does your blog. Keep 'em coming!
ReplyDeleteThe predecessor to Jell-O Shooters?
ReplyDeleteThe photos look good and the colour is amazing!
ReplyDeleteBeautiful colour, and They set like a dream didn't they? I'll bet they'd be great with some Honey ice cream.
ReplyDeleteOnly you can make jello look so exciting! I love port and I think this will be a hit with my friends.
ReplyDeleteHi HT - totally agree about the chocolate and port combination, they do work so wonderfully together. Interestingly, whipped cream is a traditional topping for this.
ReplyDeleteThanks Sarah - hope you come back again!
I wouldn't doubt that Davimack.
Thanks Kevin - I decided to stick with just the natural colour of the port and didn't use red food colouring. I used a reserve Tawny Port for this recipe.
Thanks Graeme - they set perfectly, I couldn't ask for anything better in that respect. Honey ice-cream sounds quite interesting.
Thanks Nora - I must reiterate that these are very strong so I would probably make them in even smaller servings then the ones shown here. That way, if you enjoy them, you can always have another ;)
Was looking for something just like this. Wanted a fun grown up drink for a party I am throwing tomorrow. LOVE THIS. I'm doing it with not tester. I have that much faith in you. =)
ReplyDeleteThanks Alisha for having faith in me but this really isn't a drink but a dessert that you eat with a spoon. It is also very strong so it might be worth while testing it to see if you like the flavour.
ReplyDelete