Wine jelly

B'52

• 2 CUPS WINE
• 2 TBSP LEMON JUICE
• 4 CARDAMOM PODS, use inside seeds
• 600 GRAM SUGAR
• 1 1/2 OUNCE PECTIN POWDER
• RIND OF ONE ORANGE

• 1 TBSP COFFEE liqueur
• 1 TBSP BAILEYS
• 1 TBSP ORANGE liqueur

Bring the wine to the boil with the lemon juice, the sugar, the cardamom and the orange rind, cook two minutes. Add the pectin, cook one minute more. Put the jelly in glass jars and allow it to cool down completely.

You can use all sorts of wine and various additions. For white wine, you can try vanilla, sage, lavender, or pear liqueur (Poire Williams). With red wine, cloves, cinnamon, tarragon, thyme, rosemary or pepper.

Serve the jelly simply on crackers, or with cheese (usual cheese, blue cheese like Roquefort and cream cheese). White jelly is delicious with foie gras. You can serve wine jelly with sweet dishes like ice cream, pear pies and cakes and chocolate pies and other cakes. Also good with lamb dishes (red wine jelly) and seafood (white wine jelly).

You have to try what amount of pectin is best, as it varies with the kind of pectin and the circumstances. Test a bit of jelly by dripping it on a saucer and putting it in the fridge for a short time.