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Port Jelly

Western.Chefs's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1432 Calories from Fat 0

% Daily Value*

Total Fat 0.05 g0.07%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 92.2 mg3.8%

Total Carbohydrates 205 g68.4%

Dietary Fiber 0.16 g0.64%

Sugars 191.1 g

Protein 25 g49.7%

Vitamin A 1.7% Vitamin C 1.1%

Calcium 7.8% Iron 17.1%

*Based on a 2000 Calorie diet

Port Jelly Recipe