Wine Jelly from The Times Calendar Cookbook by Katie Stewart
A pretty alternative method of serving this dessert would be to omit the grapes and cream from the recipe. Serve the grapes sugared in small clusters around the
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Ingredients
- 1 1/2 dl/¼ pint double cream
- 225 g/8 oz fresh grapes
- juice of ½ lemon
- finely pared rind of 1 orange
- 15 g/½ oz powdered gelatine
- 3 dl/½ pint water
- juice of 1 orange
- 3 dl/½ pint red wine
- 175 g/6 oz castor sugar
- finely pared rind of 1 lemon
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