Port jelly with orange
Cooking time:plus chilling
Total time:plus chilling
Skill level: Easy peasy
Costs: Cheap as chips
This port jelly is infused with the wonderful citrusy flavours of orange and has a subtle festive spice thanks to the cinnamon. Itís likely to be a winner with the adults at your party for sure. If youíre in a hurry donít bother setting the port jelly in three layers. Instead, spoon in all the fruit and then add all the port jelly. The end result will just have all the fruit at the top which some might prefer. Powdered gelatine can be found in most supermarkets and should only cost around £1 for a multi-pack. If you donít have a big jelly mould why not try several smaller ones for individual servings. There will be fewer arguments over who had the bigger portion but it does mean a little more washing up!
- 300ml ruby port
- 275ml cassis or blackcurrant cordial (undiluted)
- 1 cinnamon stick
- 2 x 12g sachets powdered gelatine
- 6 oranges
- 900ml jelly mould
- Put the port, cassis or blackcurrant cordial into a pan with 200ml water and the cinnamon stick. Bring to the boil.
- Turn off the heat. Sprinkle over the gelatine powder. Stir until dissolved. Cool.
- Use a serrated knife to peel away the orangesí skin and pith and carefully cut into segments.
- Arrange half of the oranges in the base of the moistened jelly mould. Pour over one third of the jelly mixture and chill to set.
- When just firm, arrange the remaining orange segments, reserving a few to decorate the top. Pour on half of the remaining jelly and chill until just firm.
- Pour over the final layer of jelly and chill to completely set. Decorate with orange segments.
Nutritional information per portion
- Calories 343(kcal)
- Fat 0.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.