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Port Jelly

“I have often thought that the aim of port is to give you a good and durable hangover, so that during the next day you should be reminded of the splendid occasion the night before.”—George Mikes

  • 500ml (1 pint) water
  • 55g (2 oz) sugar
  • 2 tbsp redcurrant jelly
  • 28g (1 oz) gelatine
  • cochineal
  • 250ml (½ pt) port wine
  1. Put water, sugar, redcurrant jelly and gelatine into a pan and leave to soak for 5 minutes, then heat slowly until dissolved. Add half the port wine and colour red with a few drops of cochineal. Strain through double muslin; add the rest of the wine then pour into a wet mould or bowl. Should set in a couple of hours in the fridge.
Recipe Microformat