INGREDIENTS

INSTRUCTIONS

*Do not use the kind intended for low-sugar preserving.
**Or substitute Madeira, Marsala or a full-flavored red table wine. (I used
port.) This is a two-stage recipe. One day (or at least several hours)
before you'll make the jelly, rinse the orange and stick the cloves into
it. Wrap the orange loosely in aluminum foil and bake it, set directly on
the shelf, in a 350 F. oven for 1 hour. Open the wrapping and check the
orange; if it is very soft and the juices have begun to caramelize inside
the foil wrapping, it is ready; otherwise continue to bake it until it is
soft and the juices in the wrapping are turning a rich brown.
Unwrap the orange and drop it into a deep bowl.  Add the cinnamon and
allspice and mash everything together.  Pour in the boiling water, cover
the bowl and let it stand overnight.
Pour the mixture into a sieve set over a bowl and press the solids to
strain off as much liquid as possible.  Discard pulp and strain the liquid
again, this time lining the sieve with cheesecloth.  Measure the liquid; if
you don't have 1 1/2 cups, add water.
Pour the liquid into a preserving pan.  Add pectin and stir to eliminate
lumps.  Set the pan over medium-high heat and bring the mixture to a boil,
stirring constantly.  Boil it hard (at a boil that can't be stirred down)
for exactly 1 minute.  At once add the wine and sugar.  Lower the heat and
stir the mixture until the sugar has dissolved, 2 or 3 minutes; it should
not simmer, much less boil. Remove from heat.
Skim off any foam and ladle the jelly into hot, sterilized jelly glasses or
straight-sided half-pint canning jars, leaving 1/2" of headspace in the
glasses or 1/8" in the jars. Seal the jelly in glasses with melted
paraffin; seal canning jars with sterilized canning lids according to
manufacturer's directions. Cool, label and store the jars.
If the jelly will be used within a few months, it may be refrigerated
unsealed but covered.  Keeps, sealed, for a year in a cool pantry.
Yield: About 6 cups.
Witty writes: "Flavored with an orange that has been stuck with cloves and
roasted, plus a touch of whole cinnamon and allspice, this is a rich, deep,
dark-flavored wine jelly, superb as a relish with venison, other game,
poultry, or cold meat.
"For making this, a premium-quality California red port is fine; you do not
need to invest in an imported bottle.  Mulled wine jelly is also very good
when made with a full-bodied red wine - Rhone, Burgundy, Zinfandel,
whatever you like the most." From _Fancy Pantry_ by Helen Witty. New York:
Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pp. 136-37.
Electronic form
Posted to MC-Recipe Digest V1 #246
Date: Wed, 16 Oct 1996 07:33:49 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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