Claret jelly
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6ime Half an hour to prepare and one hour to set
INGREDIENTS
300ml claret or red wine
100g sugar
Two pieces of root ginger
One 5cm stick of cinnamon
¼ nutmeg, crushed or roughly chopped Up to six cloves (to taste)
¼ tsp coriander seeds
A pinch of salt
Five leaves of gelatin
METHOD
Lightly bruise the spices, and gently simmer with the salt in 300ml of water for 10 minutes. Pour the claret or red wine into a separate pan, stir in the gelatin and leave to soak for 10 minutes. Strain the spiced water through a fine cloth or coffee filter into the pan, stir in the sugar and gelatin mixture, and gently heat while stirring until fully dissolved. Pour into a dish and leave in the fridge until fully set.
Recipe from Brigitte Webster–thetudortravelguide.com/Cooking and Dining in Tudor and Early Stuart England by Peter Brears (Prospect Books)