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Red Wine Jelly


  • Dry red wine - 2 cups
  • Shallot - 1 tsp (chopped)
  • Pepper - 1 to ½ tsp (coarsely grounded)
  • Dry sherry - ¾ cups
  • Garlic - 1 clove
  • Red currant jelly - 12 ounces


Boil the wine in a saucepan. Add shallots, pepper and garlic to the boiling wine to reduce the wine.

It will take about ½ hour to reduce the wine to 2 tsp of peppery syrup. Must be careful at the end and make sure that the mixture does not burn.

Remove the garlic from the mixture and then add the currant jelly and stir well.

In the low flame cook the mixture, stirring from time to time till the jelly is completed melted.

Transform the mixture in to a container and refrigerate it overnight.

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