Historical recipe: claret jelly
- Preparation and cooking time
- Total time
- Difficulty 2/10
Ingredients
- 300ml claret or red wine
- 100g sugar
- two pieces of root ginger
- one 5cm stick of cinnamon
- 1/4 nutmeg, crushed or roughly chopped
- up to six cloves (to taste)
- 1/4 tsp coriander seeds
- a pinch of salt
- five leaves of gelatin
Method
- STEP 1
Lightly bruise the spices, and gently simmer with the salt in 300ml of water for 10 minutes.
- STEP 2
Pour the claret or red wine into a separate pan, stir in the gelatin and leave to soak for 10 minutes. Strain the spiced water through a fine cloth or coffee filter into the pan, stir in the sugar and gelatin mixture, and gently heat while stirring until fully dissolved. Pour into a dish and leave in the fridge until fully set.
