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Mulled Claret Jelly With Frosted Currants

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  Caster sugar 3 Ounce (75 Grams / 1/3 Cup)
  Water 4 Fluid Ounce (120 Milliliter / 1/2 Cup)
  Lemon 1 Small, cut into slices
  Cinnamon sticks 2
  Cloves 3
  Powdered gelatin 4 Teaspoon
  Claret 750 Milliliter (1 Bottle)
  Redcurrant sprigs 6 (For Decoration)
  Caster sugar 2 Tablespoon (For Decoration)
  Whipped cream 3 Tablespoon (For Serving)

Put the measured amount of caster sugar in a pan with the water, lemon slices and spices.
Bring to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
Strain, then stir in the gelatine until dissolved.
Mix with the claret and pour into six individual dishes.
Chill until set.
Pack in a rigid container.
Meanwhile, dip the redcurrant sprigs in water, shake off the excess, then coat with caster sugar.
Leave to dry.
Pack separately.
When ready to serve, lay a sprig of currants on top of each jelly.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1089 Calories from Fat 140

% Daily Value*

Total Fat 16 g24%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 64.3 mg21.4%

Sodium 111.6 mg4.6%

Total Carbohydrates 134 g44.6%

Dietary Fiber 4 g15.8%

Sugars 126.3 g

Protein 18 g36.8%

Vitamin A 0.4% Vitamin C 42.5%

Calcium 16.6% Iron 21.4%

*Based on a 2000 Calorie diet

Mulled Claret Jelly With Frosted Currants Recipe