Christmas Jelly
Serves: 4
Ingredients
- 275ml water
- 2 Cinnamon Sticks, each about 10cm long
- 4 Cloves
- 4 Blades Mace
- 1 pkt Blackcurrant Jelly
- 150ml Port
Method
Simmer the spices in the water for 10 mins. Stand for 1 hour.
Strain and warm again.
Melt the jelly in the spicy water.
Add the port and make up to 575ml with cold water.
Transfer to a jelly mould or individual glasses and leave until cold.
Chill, then serve.