Port Wine Jelly
- 2 envelopes unflavored gelatin
- 2 cups water
- ½ cup sugar
- ½ cinnamon stick
- One 3-inch strip orange zest
- One 2-inch strip lemon zest
- 2 cups fine fruity port such as a ruby or late-bottled vintage
- 1 cup heavy cream, whipped to soft peaks with 2 tablespoons confectioners’ (10X) sugar
Instructions:
Other wines can be substituted for port: a malmsey (sweet Madeira), for example, an amontillado (sherry), even a Marsala.
- Soften the gelatin in ½ cup of the water in a medium-size, nonreactive, heatproof bowl.
- Meanwhile, bring the remaining 1½ cups water, the sugar, cinnamon stick, and orange and lemon zests to a boil in a small, heavy, nonreactive saucepan over moderate heat, stirring occasionally. Adjust the heat so that the liquid bubbles lazily and simmer uncovered for 5 minutes. Discard the cinnamon stick and the orange and lemon zests.
- Pour the hot liquid over the softened gelatin and stir until the gelatin dissolves completely. Cool 10 minutes, then stir in the port wine. Cool 20 minutes more, then set uncovered in the refrigerator and chill for several hours or until the wine jelly is set.
- To serve, break the wine jelly into small pieces with a fork (they should look like garnets or rubies), then layer into stemmed goblets with the sweetened whipped cream.