Claret Jelly - cooking recipe

Ingredients

1 cup red wine
1 cup red currant jelly
1/2 cup sugar
1 strip lemon peel
1 cup boiling water
2 tablespoons unflavored gelatin, softened in
1/4 cup cold water, for 5 minutes
2 tablespoons brandy

Preparation

Put the jelly, sugar, peel and boiling water into a saucepan.
Stir over low heat until jelly and sugar dissolve.
Bring mixture to a boil, then remove from heat and add gelatin, stir until fully dissolved.
Strain the mix and add claret and brandy.
Rinse 3-4 cup jelly mold with cold water, then pour the mix into the mold and refridgerate until \"set\"; about 4 hours.
Flip out of the mold and serve.