Historical recipe: claret jelly
Difficulty 2/10
Total time:
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, we share a flavoursome jelly made from a warm spiced wine...
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- 300ml claret or red wine
- 100g sugar
- two pieces of root ginger
- one 5cm stick of cinnamon
- 1/4 nutmeg, crushed or roughly chopped
- up to six cloves (to taste)
- 1/4 tsp coriander seeds
- a pinch of salt
- five leaves of gelatin
Method
step 1
Lightly bruise the spices, and gently simmer with the salt in 300ml of water for 10 minutes.
step 2
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.