Wine Jelly - cooking recipe

Ingredients

4 (1/4 oz.) envelopes unflavored gelatin
1 c. cold water
1 qt. boiling water
1 1/2 c. granulated sugar
juice of 3 lemons
grated peel of 3 lemons
2 c. sherry or Madeira wine
1 c. cognac

Preparation

Soak gelatin in cold water until softened.
Stir in boiling water until dissolved.
Add sugar, lemon juice and peel.
Mix and let cool.
Add wine and cognac.
Pour into a 2 1/2-quart mold. Chill until firm (about 3 hours).
Unmold on chilled dessert platter.
Serve on pound cake or sponge cake.
Top with sweetened whipped cream, if desired.
Yields 6 to 8 servings.