|Caster sugar||4 Ounce (100 Gram)|
|Redcurrant jelly||4 Ounce (100 Gram)|
|Ruby port||1 1⁄2 Pint (900 Milliliter)|
|Gelatine powder||1 Ounce (25 Gram)|
|Mint sprig||1 (To Decorate)|
Place the sugar and jelly in a pan and add 1/4 pint/150 ml water.
Heat gently until the sugar has dissolved and jelly has melted.
Stir in the ruby port.
Dissolve gelatine in 4 tbsp boiling water and stir into the port mixture.
Pour into a wetted 2 pint/1.2 litre jelly mould and leave overnight in fridge until completely set.
To serve, dip the mould in some hot water for a few seconds and invert on to a serving plate.
Decorate the jelly with the mint sprigs and serve accompanied by a few grapes, Stilton cheese, dates and assorted nuts.