Apricot and Wine Jelly
- 1/2 box gelatine or
- 2 tablespoons granulated gelatine
- 1/2 cup cold water
- 1 cup boiling water
- 1 cup apricot juice
- 1 cup wine
- 1 cup sugar
- 1 tablespoon lemon juice
Garnish individual molds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.
Submitted by Aug 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min