Red wine Jelly with frosted grapes

This recipe should really have been posted last Monday to compensate for my absence from my Blog for more than one week. Jo and I decided from one moment to the next to make a 13 hour car journey (one way) to visit both our daughters in their respective Colleges in another part of India.

But more about this in my next post.

This recipe was given to me by Farial, a dear Lebanese girl friend when I lived in West Africa. It is delicious and so easy to make but, the trouble making anything ‘jelly’ in a tropical climate is, that before you can count to 10 the jelly starts melting and if you try to photograph your ‘creation’ as well, you really need to be “Speedy Gonzales” to get a half way decent photo before you have red wine jelly juice!

Carina

Ingredients:

2/3 oz powdered gelatin

Juice and finely grated rind of ½ lemon

1 fl oz brandy

2 Tbsp water

½ pint dry Spanish (or any other) red wine

8 level Tbsp redcurrant jelly (optional and if available)

4 oz sugar

Carina1

Method:

Put gelatin into a bowl with lemon juice, brandy and 2 Tbsp water and stand for 10 minutes to soften. Put remaining ingredients into a saucepan; bring to the boil, boil for 5 minutes then strain. Add softened gelatin, stir until dissolved. Strain into a 1 ½ pint wetted mould (or any other shapes) and allow to set in a cold place.

Serve with frosted white grapes.

Brush small bunches of grapes with lightly beaten egg white, sprinkle with caster sugar and stand in a cold place for about 1 hour to harden.

Carina2

 

Carina

18 thoughts on “Red wine Jelly with frosted grapes

  1. This looks and sounds awesome Carina ! I’m def going to try it. I usually make a fresh black grape jelly for my grandkids – and they love it. I’m sure the adults in the family will love this recipe of yours ! Thanks for sharing !

  2. wow thats is a roadtrip! im sure it was worth the effort to see your girls… this jelly sounds just wonderful, I would love to hear more on how you serve it, like do you add it to any recipes, or just like to eat it on toast like jam… lovely post, sarah

  3. The pictures are wonderful! The color and texture and light really make this tasty looking dish very appealing. And the recipe sounds delicious.
    Thank you too for visiting my blog. I appreciate you taking the time to look.

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