Found a recipe in old late 1800's publication a while back and decided to give it a try as my contribution to my family Christmas get together.
The original article read
To make wine jellies such as claret, sherry or port wine use 1oz gelatine to one bottle of cheap wine and three quarter lb loaf sugar. Simmer until gelatine and Sugar are melted and boil for 5 minutes. Add a little carmine or cochineal in order to give a better colour if necessary, strain into a mould and leave to set "
Did the conversion of quantities to metric system and used a 2 litre bottle of Old Brown Sherry with ordinary brown sugar, did not find it necessary to strain the mixture, turned out perfectly and was delicious with ice cream.
The original article read
To make wine jellies such as claret, sherry or port wine use 1oz gelatine to one bottle of cheap wine and three quarter lb loaf sugar. Simmer until gelatine and Sugar are melted and boil for 5 minutes. Add a little carmine or cochineal in order to give a better colour if necessary, strain into a mould and leave to set "
Did the conversion of quantities to metric system and used a 2 litre bottle of Old Brown Sherry with ordinary brown sugar, did not find it necessary to strain the mixture, turned out perfectly and was delicious with ice cream.
