Port and Claret Jelly Recipe

100 g/4 oz granulated sugar
15 ml/1 tbsp redcurrant jelly (clear conserve)
5 cm/2 in piece of cinnamon stick
1 whole clove
250 ml/8 fl oz/1 cup water

250 ml/8 fl oz/1 cup claret
15 ml/1 tbsp powdered gelatine

150 ml ruby port

15 ml/1 tbsp brandy
Cigarettes Russes, to serve

Method:

Put the sugar, redcurrant jelly, cinnamon stick, clove and water in a saucepan and heat gently, stirring, until the sugar has dissolved completely. Pour a little of the claret into a small bowl. Sprinkle the gelatine over and leave to soften for 5 minutes. Stand the bowl over a pan of hot water and heat, stirring until the gelatine has completely dissolved (or dissolve briefly in the microwave). Stir in the remaining claret, then stir into the flavored water with the port and brandy. Leave until cold, then strain into six wine goblets and chill until set. Serve with Cigarettes Russes.