Apple and Red Wine Jelly
Dress up some pork or venison with this apple and red wine jelly, if you don't feel like pairing it with cheese and crackers.
- Serves: 8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
2 C (500 ml) red wine
3 Tbsp (45 ml) sugar
6 gelatine leaves or 3 teaspoons of gelatine powder
1 x 420 g can whole baby apples
Bring the wine, apple juice and sugar to the boil. Let it reduce slightly for a few minutes until you have about 2 C (500 ml) liquid. Remove from heat.
Soak the gelatine leaves in cold water for 5 minutes, then whisk them into the warm wine mixture. Lightly grease a loaf tin with some non-stick spray, then pour the mixture into the tin. Leave it to cool for a few minutes before adding two rows of the whole baby apples – place the apples in an upright position. Keep the remaining apples to serve on the side.
Allow the jelly to set overnight in the fridge. Remove it from the fridge 20 minutes before serving, cut into slices and serve at room temperature.
Serve with a selection of cheeses, Melba toast and the remaining baby apples.