Port Wine Jelly Recipe

• 2 cups Water
• 1 cup Caster Sugar
• 2 tbsp Redcurrant Jelly
• Stick of Cinnamon
• 2 Lemons
• 1 tbsp Gelatin
• 2 cups Claret
• 1� cups Ruby Port
• Single cream to serve (optional)

• Extract juice from the lemons and mix it with water, sugar, redcurrant jelly, and cinnamon stick.
• Bring it to a boil.
• Dissolve gelatin in a little of the claret.
• Add this to the mixture and stir gently.
• Take off the heat.
• Then stir in the rest of the claret and the port.
• Let the mixture cool until lukewarm, the strain it into small glasses to set and chill until required.
• Garnish with a spoonful of single cream on the top and serve.