Port and Claret Jellies
All that's involved here is a quick-dissolving packet jelly and a generous amount of port and claret. For this reason it is strictly an adult jelly, so I'm afraid drivers will have to have something else.
|3 fl oz (75 ml) port|
|7 fl oz (200 ml) claret|
|zest and juice ½ orange|
|about 6 fl oz (175 ml) freshly squeezed orange juice|
|1 cinnamon stick|
|1 blade mace|
|small piece fresh root ginger, peeled|
|1 x 5 oz (142 g) pack orange jelly|
|For the frosted grapes:|
|4 small clusters grapes|
|1 egg white, lightly beaten|
|4 heaped teaspoons caster sugar|
|Need help with conversions?|
|You will also need 4 stemmed glasses, each with a capacity of 6 fl oz (175 ml).|
This recipe first appeared in Sainsbury’s Magazine (Dec 1993)
First, using a potato peeler, pare off the outer zest of the orange, then place it in a saucepan with the spices, port and claret.
Turn on the heat to medium and let the whole thing gradually heat up, slowly allowing the spices to impart their flavours, but don't let it come to the boil.
As soon as it looks near boiling, remove the pan from the heat and leave the whole thing to infuse for about an hour.
After that, strain the spices out and discard them, bring the liquid up to just below simmering point again, then whisk in the cubes of jelly until they're absolutely dissolved.
Now pour it all through a strainer into a glass measuring jug and make it up to exactly 1 pint (570 ml) with the orange juice. Pour the jelly into the serving glasses.
Then, when it's cooled, cover with clingfilm and chill in the fridge till needed.
The jellies need to be removed about 15 minutes before serving.
To make the frosted grapes, dip them in the beaten egg white, then coat them generously with caster sugar and leave them on a sheet of silicone paper (baking parchment) to dry.
Serve the jellies with the grapes on top.
Note: this recipe contains raw egg.
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If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal.
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