*  Exported from  MasterCook  *
 
                                 Wine Jelly
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jams, Jellies & Spreads          Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      env           unflavored gelatine
      1/2  c             cold water
    1      c             boiling water
      2/3  c             sugar
           pinch         salt
      1/4  c             lemon juice
      1/4  c             orange juice
    2      c             Ontario red wine
 
 Soften gelatine 5 minutes in the cold water. Dissolve in the boiling water.
 Add sugar, salt, lemon and orange juice. Stir until sugar is dissolved.
 Stir in the wine. Stir until blended. Pour into oiled mold. Refrigerate
 overnight or until well set. Unmold to serve.
 
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 NOTES : Serve with game or roast turkey or as a dessert with a custard sauce.
 
 Ontario Wines: Ontario is an important producer of Canadian wine. Although
 somewhat young, they nevertheless can add new appeal to favorite old
 recipes and make ordinary food extraordinary, Beef Bourguignon is an
 example. Anyone can enjoy wine cooked dishes, because the alcoholic content
 of wine disappears in cooking leaving only the essential flavor to
 complement the food. If not specified in a recipe, the choice and quantity
 of the wine used should be a matter of personal preference.