Port Wine Jelly
|Water||1 1⁄3 Cup (21.33 tbs)|
|Unflavored gelatin||2 Tablespoon (3 Envelopes If You Want To Mold The Jelly In A Decorative Mold)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced, strained through a fine sieve|
|Orange||1 , juiced, strained through a fine sieve|
|Dark ruby port wine||2 Cup (32 tbs)|
Place water, gelatin, and sugar in a small saucepan, stir well to mix, then heat, stirring, over moderate heat about 5 minutes until sugar and gelatin are dissolved.
Remove from heat and cool slightly.
Mix in fruit juices and port.
Pour into an un-greased 1-quart bowl or decorative mold, cover, and chill several hours until firm.
To serve, spoon jelly into dessert glasses and top, if you like, with sweetened whipped cream or, if you have used the decorative mold, unmold on a platter and garnish with fluffs of sweetened whipped cream.