My first entry into IMBB: Port Wine Jelly

Encouraged by fellow Filipino foodies/bloggers Stel, CeliaK and Karen, I decided to make my first IMBB entry: port wine jelly, a fantasy recipe from my childhood days. I first saw this in my mom’s Betty Crocker cookbook which I read from cover to cover when I was 8 years old. The picture showed the jelly packed in holiday jars for gift-giving; I had always wondered what it tasted like. When I came to the US I saw commercial jars of port wine jelly sold in stores, but I never bought any, planning to make some myself ONE DAY. And today is it:)!

Port wine jelly seems to have been popular in the 1930s. A bit more adult and sophisticated than Jell-O shooters, this one is good served with sweetened whipped cream as a dessert. However, it can also be used as jelly, perhaps with some cheese… though I wouldn’t serve it to the kids at breakfast:).

The recipe comes from the New Doubleday cookbook:

For 4-6

1 1/3 cups water
3 envelopes unflavored gelatin
2/3 cup sugar
Juice of 1 lemon, strained through a fine sieve
Juice of 1 orange, strained through a fine sieve
2 cups dark ruby port wine

sweetened whipped cream for serving (optional)

Place water, gelatin, and sugar in a small saucepan; stir well to mix, then heat, stirring, over moderate heat about minutes until sugar and gelatin are dissolved. Remove from heat and cool slightly. Mix in fruit juices and port. Pour into an ungreased 1-quart bowl or decorative mold, cover, and chill several hours until firm. To serve, spoon jelly into dessert glasses and top, if you like, with sweetened whipped cream. Or unmold onto a platter and garnish with fluffs of sweetened whipped cream.

Thanks to Elise for hosting this month’s IMBB. The complete IMBB #15 round-up can be found here.

And thanks to my fellow Pinoy foodies/bloggers — you’re right, this is fun!