ScarlettMulled Grape Jelly
June 4th 2008 14:35
Mulled Grape Jelly
About Mulled Grape Jelly
This refreshing dessert combines sweet, juicy grapes with spice wine.
About Claret
Claret is a name used in English for red wine from the Bordeaux region of France, along the valleys of the rivers Gironde, Garonne and Dordogne, including Medoc, Graves and St Emillion. Claret wines are sometimes divided into Left and Right bank Clarets – Left bank clarets include the Medoc, Graves and Pessac-Léognan, whilst Right bank clarets include the St Emilion and the Pomerol. There are also numerous lesser appellations which are sometimes referred to as Clarets, such as Fronsac.
The term claret is most common in the United Kingdom. People from many former colonies call it red Bordeaux or just Bordeaux.
Usage has expanded to include the colour which resembles the red hue of this wine. It has also become a slang word for blood. An old English expression for giving someone a bloody nose is “Tapping the Claret”.
INGREDIENTS
Serves 4
225 gm / 8 oz seedless red or black grapes
½ small orange
250 ml / 9 fl oz claret or other rich red wine
2 star anis
40 gm / 1½ oz caster sugar
1 sachet powdered gelatine
250 ml / 9 fl oz red grape juice
To garnish
4 tablespoons Greek yoghurt
a pinch of freshly grated nutmeg
1. Cut the grapes in half and divide them between four large glass tumblers or dishes. Put them in the fridge to chill.
2. Meanwhile, make the jelly. Thinly pare a long strip of zest from the half orange, then squeeze the juice and set it aside.
3. Place the orange zest in a saucepan with the wine and star anise.
4. Heat gently until almost boiling, then reduce the heat, cover and simmer for 10 minutes.
5. Remove the pan from the heat, add the sugar and stir until it has dissolved.
6. Strain the sweetened wine into a bowl.
7. Sprinkle the gelatine over the surface and stir gently until it has dissolved.
8. Add the orange and grape juices and set aside to cool for 5 minutes, or until the liquid is lukewarm.
9. Pour the jelly mixture over the grapes and set aside until completely cool, then put them in the refrigerator for 4 hours, or until set.
10. Serve each glass topped with 1 teaspoon of yoghurt and sprinkle with nutmeg.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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