Title: Kinloch's Cumberland Jelly
Categories: Irish Jam
Yield: 1 Pint jar
| 2 | ts | Mustard powder |
| 2/3 | c | Port wine |
| 1 | | Lemon rind; grated |
| 1 | | Orange rind; grated |
| | | Juice from lemon & orange |
| 2 | ts | Gelatine powder; unflavored |
| 3/4 | c | Redcurrant jelly |
To make the Cumberland jelly, put all the ingredients in a saucepan. Over
moderate heat melt the jelly - this takes a surprising length of time, but
don't be tempted to raise the heat and hurry up the task or the jelly will
just burn! Once everything is melted together, pour into a warmed jar,
cover and seal. "Lady MacDonald's Scotland: The Best of Scottish Food &
Drink"
by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot
~- pol Mac Griogair