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Port and Claret Jelly |
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Port or Wine Jelly seems to have been quite a favourite during the 1930s.听 I found it on several menus from this period.听 Port Wine Jelly was served as the alternative to Souffl茅 Rothschild at a Farewell Dinner on the Ausonia in 1935.听 Wine Jelly appeared on the Dinner Menu on the Strathmore on 27 January 1938.听 Which one should I feature?听 I compromised; the recipe below uses both port and claret.听 It will taste good with any freshly opened light red wine.听 Don't use a bottle that has been sitting around.听 If you use a wine with some age, the final taste will be special indeed.
Ingredients
425 ml / 15 fl oz / 2 cups of water
225g / 8 oz / 1 cup caster sugar
2 tablespoons of redcurrant jelly
Stick of cinnamon
Thinly sliced peel and juice of 2 lemons
25g / 1 oz / 1 tablespoon of gelatine
425 ml / 15 fl oz / 2 cups claret
300 ml / 10 fl oz / 1录 cups ruby port
Single cream to serve (optional)
Method
Combine the water, sugar, redcurrant jelly, cinnamon stick, lemon juice and peel in a saucepan large enough to take all ingredients. Bring to the boil.听
Make a paste with the gelatine and a little of the claret.听 Add to the mixture and stir gently until you are sure all the gelatine has dissolved.听 Take off the heat.听 Then stir in the rest of the claret and the port.听
Let the mixture cool until lukewarm, the strain it into small glasses to set and chill until required.听 A spoonful of single cream on top of the jelly is an added option.
From: The Captain's Table: Life and Dining on the Great Ocean Liners
by Sarah Edington
National Maritime Museum Publishing听
ISBN 0948065575
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