“Claret is the English term for a red Bordeaux. So use a Bordeaux where it says "red wine" Borrowed from "Royal Cookery"!”
READY IN:
4hrs 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the jelly, sugar, peel and boiling water into a saucepan.
  2. Stir over low heat until jelly and sugar dissolve.
  3. Bring mixture to a boil, then remove from heat and add gelatin, stir until fully dissolved.
  4. Strain the mix and add claret and brandy.
  5. Rinse 3-4 cup jelly mold with cold water, then pour the mix into the mold and refridgerate until "set"; about 4 hours.
  6. Flip out of the mold and serve.

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