Molded gelatined port wine was a popular 19th century British dessert. It makes a hilarious appearance in Hitchcock's The Farmer's Wife (1928), hence my choice for today's themed recipe. This particular recipe originates from a manor house near Frome, Somerset, England by way of the terrific cookbook English Provincial Cooking by Elisabeth Ayrton. It dates from 1878. In the region it is still made every year during the Christmas week, along with the much more widely popular mince pies and Christmas puddings. I've made this several times, and it's a heady as actually drinking the wine! I usually make mine with a heart Burgundy for the red wine, but use what you like. If you happen to be a port drinker, you'll love this! If not, make it with cranberry juice.
2 1/2 cups sweet port wine (divided in half)
1 1/4 cups red wine (this does not need to be expensive)
8 1/4 oz. packets of gelatin, soaked in about 2 tbsp warm
water
3/8 cup (easily measured in a liquid measure cup) sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Juice 1/2 lemon
5/8 cup water
1. Reserve 1/2 the port to finish the dish.
2. Place the remaining ingredients in a saucepan and heat almost to a boiling point (but do not allow it to boil). Add the reserved port to the hot mixture.
3. Pour into a mold that has been rinsed with very cold water. Refrigerate for at least 6 hours (overnight is best), unmold (British "unmould"), return to fridge for 1 hour. Serve very cold.
Variations
As mentioned above this can be easily made with some fruit juice to keep it alcohol free (but, really...where's the fun in that??); but it's great for kids and better for them than jello.
Make it with some other type of sweet wine. Or make it with regular wine, white or red, only increase the sugar to 1 1/4 cups.
Alter the spices.
Add fresh sliced fruit or whole berries to the mold.
Add in some liqueurs (like Creme de Cassis) or a splash of brandy--this is really Christmas like.
This can easily be put into smaller, individualized molds for 1 serving cups.
Another round with The Things People Will Do With Food!...and Jello
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