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Red Wine Jelly
Recipe By : Hudson River Valley Cookbook
Serving Size : 10 Preparation Time :1:00
Categories : Clb-Dinners Sauces & Gravies
Amount Measure Ingredient -- Preparation Method
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2 cups dry red wine
1 tablespoon shallot -- chopped
1 1/2 teaspoons coarsely ground pepper
1 clove garlic -- split
12 ounces red currant jelly
In a small saucepan, bring the wine to a boil. Stir in the shallots,
pepper, and garlic anda boil to reduce the wine. It will take at least 1/2
hour to reduce the wine to approximately 2 tablespoons of very
concentrated, peppery syrup. Watch it carefully toward the end and be sure
not to let it burn. Remove the garlic and stir in the currant jelly. Over
low heat, cook the mixture, whisking form time to time, just until the
jelly is completely melted. Pour the jelly into a jar. Refrigerate
overnight.
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