Quick Recipe: Claret jelly by Clarissa Dickson Wright
Serves 4850ml reasonable but not expensive claret1 packet of blackcurrant jelly60g powdered or leaf gelatine, soaked in warm water90g caster sugar½ tsp ground cinnamon¼ tsp freshly grated nutmegJuice of 1 lemon
Put all the ingredients into a saucepan with 150ml water and stir until it comes to the boil.
Continue to stir and cook for two to three minutes.
Make sure that all the gelatine is dissolved, both the jelly cubes and the powdered or leaf gelatine. Pour the mixture into a chilled mould and leave in the refrigerator for at least six hours before unmoulding.
To unmould, submerge the outside of the mould in very hot water, almost boiling, and then turn out on to a plate.