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Homemade Port Wine Jelly

ingredients

serves 6
2 cups (500 ml) water
1/4 cup (50 g) 2 oz sugar
2 tbsp redcurrant jelly
25 g gelatine
250 ml port
a few drops cochineal

method

1. Put the water, except for tbsp, the sugar, and the jelly into a pan and heat until the sugar has dissolved.

2. Soften the gelatine in the rest of the water in a small heatproof container.

3. Stand the container in a pan of hot water and stir until dissolved.

4. Add to the syrup, with the port and the cochineal.

5. Strain through a single thickness of muslin or fine cotton into a wetted mould.

6. Leave for about 2 hours to set.

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