Wine jelly (tested)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes unflavored | |
| Gelatin | ||
| 1 | cup | Cold water |
| 1 | cup | Boiling water |
| 1 | cup | Sugar |
| 1 | Lemon, juiced | |
| 1 | cup | Sweet wine (inexpensive: |
| Tawny port, ruby port, | ||
| Blackberry, or sherry--I go | ||
| For the color of | ||
| The ruby port or blackberry | ||
| Wine) | ||
Directions
Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diner's discretion.
Posted by mfaison@... (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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