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Ingredients
- 1 x Unblemished medium size, eating orange
- 8 whl cloves
- 1 x Approx. 2 1/2" cinnamon, stick, broken
- 6 whl allspice, slightly bruised
- 1Â 1/2 c. Boiling water
- 1Â 3/4 ounce Box powdered regular pectin*
- 2Â 1/2 c. Good-quality red port**
- 4Â 1/2 c. Sugar
Directions
- *Don't use the kind intended for low-sugar preserving.
- **Or possibly substitute Madeira, Marsala or possibly a full-flavored red table wine. (I used port.) This is a two-stage recipe. One day (or possibly at least several hrs)
- before you'll make the jelly, rinse the orange and stick the cloves into it. Wrap the orange loosely in aluminum foil and bake it, set directly on the shelf, in a 350 F. oven for 1 hour. Open the wrapping and check the orange; if it is very soft and the juices have begun to caramelize inside the foil wrapping, it is ready; otherwise continue to bake it till it is soft and the juices in the wrapping are turning a rich brown.
- Unwrap the orange and drop it into a deep bowl. Add in the cinnamon and allspice and mash everything together. Pour in the boiling water, cover the bowl and let it stand overnight.
- Pour the mix into a sieve set over a bowl and press the solids to strain off as much liquid as possible. Throw away pulp and strain the liquid again, this time lining the sieve with cheesecloth. Measure the liquid; if you do not have 1 1/2 c., add in water.
- Pour the liquid into a preserving pan. Add in pectin and stir to eliminate lumps. Set the pan over medium-high heat and bring the mix to a boil, stirring constantly. Boil it hard (at a boil which cannot be stirred down)
- for exactly 1 minute. At once add in the wine and sugar. Lower the heat and stir the mix till the sugar has dissolved, 2 or possibly 3 min; it shouldn't simmer, much less boil. Remove from heat.
- Skim off any foam and ladle the jelly into warm, sterilized jelly glasses or possibly straight-sided half-pint canning jars, leaving 1/2" of headspace in the glasses or possibly 1/8" in the jars. Seal the jelly in glasses with melted paraffin; seal canning jars with sterilized canning lids according to manufacturer's directions. Cold, label and store the jars.
- If the jelly will be used within a few months, it may be refrigerated unsealed but covered. Keeps, sealed, for a year in a cold pantry.
- Yield: About 6 c..
- Witty writes: "Flavored with an orange which has been stuck with cloves and roasted, plus a touch of whole cinnamon and allspice, this is a rich, deep, dark-flavored wine jelly, superb as a relish with venison, other game, poultry, or possibly cool meat.
- "For making this, a premium-quality California red port is fine; you don't need to invest in an imported bottle. Mulled wine jelly is also very good when made with a full-bodied red wine - Rhone, Burgundy, Zinfandel, whatever you like the most." From _Fancy Pantry_ by Helen Witty. New York:
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