Wine Jelly

* Exported from MasterCook *

Wine Jelly

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Jams, Jellies & Spreads Sent To Tnt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 env unflavored gelatine
1/2 c cold water
1 c boiling water
2/3 c sugar
pinch salt
1/4 c lemon juice
1/4 c orange juice
2 c Ontario red wine

Soften gelatine 5 minutes in the cold water. Dissolve in the boiling water.
Add sugar, salt, lemon and orange juice. Stir until sugar is dissolved.
Stir in the wine. Stir until blended. Pour into oiled mold. Refrigerate
overnight or until well set. Unmold to serve.

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NOTES : Serve with game or roast turkey or as a dessert with a custard sauce.

Ontario Wines: Ontario is an important producer of Canadian wine. Although
somewhat young, they nevertheless can add new appeal to favorite old
recipes and make ordinary food extraordinary, Beef Bourguignon is an
example. Anyone can enjoy wine cooked dishes, because the alcoholic content
of wine disappears in cooking leaving only the essential flavor to
complement the food. If not specified in a recipe, the choice and quantity
of the wine used should be a matter of personal preference.