Port Jelly

Photo: flickr user garyt70

Ingredients

2 cups ruby port wine

3 cups sugar

2 tablespoons lemon juice

1 orange, halved

3 whls cloves

2 black peppercorns

teaspoon whole coriander seed

2 cinnamon sticks

1 pouch liquid pectin

Preparation

Heat port, sugar, lemon juice, orange, and spices, bringing just to a simmer. When a simmer has been reached, pour in pectin, stir well and simmer for 3 minutes. Remove from heat and strain into a jar. Let cool to room temperature then chill until ready to serve.*

Serve port jelly with any cheese, from soft, mild mascarpone to rich, creamy brie or intense Stilton.

Port jelly will keep refrigerated for up to 3 months.

* To jar port jelly for pantry or gifts, follow proper canning procedures and store jelly in a cool, dark place. Refrigerate after opening.

Yield: approximately 2 cups.

This recipe does call for a great deal of sugar, but such a quantity is needed for your jelly to set properly. The clear ruby colour of this jelly is just stunning on your cheese plate! This jelly is fabulous spooned onto Stilton Shortbread. The recipe is available on this on this website.