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Sherry Jelly

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  Gelatin 1 1⁄2 Ounce
  Cold water 4 Ounce
  Boiling water 8 Ounce
  Sugar 4 Ounce
  Salt 1⁄4 Teaspoon
  Orange juice 4 Ounce
  Lemon juice 2 Tablespoon
  Medium sherry 12 Ounce

Place the gelatine and cold water in a mixing bowl.
Pour over the boiling water and stir until the gelatine has dissolved.
Add the sugar and stir until it has dissolved.
Stir in the salt.
Set the gelatine mixture aside to cool for 10 minutes.
In a large jug, combine the orange juice, lemon juice and sherry.
Pour the gelatine mixture into the jug, stirring constantly.
Rinse a 1 1/2 pint [1 quart] mould in water.
Pour the sherry mixture into the mould and chill in the refrigerator for 4 hours or until the jelly [gelatin] has set.
Remove the mould from the refrigerator.
Pull the mixture away from the sides of the mould and quickly dip the bottom of the mould in hot water.
Invert a chilled serving dish over the mould and reverse.
The jelly [gelatin] should slide out easily.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 947 Calories from Fat 2

% Daily Value*

Total Fat 0.27 g0.41%

Saturated Fat 0.06 g0.28%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2796.2 mg116.5%

Total Carbohydrates 177 g59%

Dietary Fiber 0.35 g1.4%

Sugars 123.5 g

Protein 37 g74.6%

Vitamin A 4.7% Vitamin C 117.5%

Calcium 5% Iron 4%

*Based on a 2000 Calorie diet


Sherry Jelly Recipe