Raspberry rabbit jelly

Recipe from: 4/1/2007 12:00:00 AM

Ingredients 4
Servings 0
Time

Ingredients

  • 500
    g
    Raspberries (fresh or frozen)
  • 150
    g
    Sugar
  • 375
    ml
    Rose`
  • 1
    Cinnamon Quill
 

Method

 

1. Place the berries, sugar, wine and cinnamon into a medium saucepan over a medium-high heat. Bring to the boil and then simmer for 10 to 15 minutes or until the sugar is dissolved.

2. Stir in the lemon juice and strain the hot raspberry mixture through a muslin-lined sieve into a measuring jug.

3. Add enough hot water to bring the quantity up to 600ml and pour into a mixing bowl.

4. In a shallow bowl, cover the gelatine sheets with cold water and leave to soften for a few minutes. Squeeze out the sheets of gelatine and stir into the raspberry mixture until completely dissolved.

5. Pour the jelly into a lightly oiled 2½ cup rabbit or other mould and refrigerate for 3 hours or until set.

 

Read more on: fruit
 

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