Port & orange jellies recipe

Ingredients (nutrition)

• 3/4 pt ruby port
• 6 tablespoons powdered gelatin
• 4 oz granulated sugar
• 1 pt water
• 8 oranges, cut into segments

Preparation (instructions)

1. In a bowl, add pour and gelatin. Set aside.
2. In a saucepan, dissolve sugar in water with low heat.
3. Bring to boil, reduce heat, simmer until liquid reduced by half.
4. Pour in soaked gelatin in the saucepan and stir well.
5. Place orange segments in small jelly moulds and pour in gelatin mixture.
6. Refrigerate jellies for at least 4 hours before serving.

Servings: 8

Cold desserts recipes: jelly, ice cream, sherbet, sorbet, souffle & pudding