Claret Jelly

1. Put the jelly, sugar, peel and boiling water into a saucepan.

2. Stir over low heat until jelly and sugar dissolve.

3. Bring mixture to a boil, then remove from heat and add gelatin, stir until fully dissolved.

4. Strain the mix and add claret and brandy.

5. Rinse 3-4 cup jelly mold with cold water, then pour the mix into the mold and refridgerate until "set"; about 4 hours.

6. Flip out of the mold and serve.

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Nutrient	Quantity
Total fats	0.006 g
Protein	0.03 g
Carbohydrates	101.118 g
Energy	403.93 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0005 g
Water	297.7028 g
Calcium, Ca	40.2744 mg
Lutein + zeaxanthin	0.36 g
Fiber, total dietary	0.212 g
Carotene, beta	0.14 g
Niacin	0.008 mg
Vitamin A, RAE	0.06 g
Riboflavin	0.0016 mg
Sodium, Na	10.2559 mg
Total lipid (fat)	0.006 g
Manganese, Mn	0.0465 mg
Fatty acids, total saturated 16:0	0.0007 g
Sucrose	100.1819 g
Choline, total	0.17 mg
Sugars, total	100.2653 g
Vitamin B-6	0.0034 mg
Selenium, Se	0.014 g
Ash	0.4087 g
Fatty acids, total saturated 18:1 undifferentiated	0.0002 g
Pantothenic acid	0.0064 mg
Copper, Cu	0.0334 mg
Thiamin	0.0012 mg
Iron, Fe	0.3897 mg
Carbohydrate, by difference	101.118 g
Phosphorus, P	1.25 mg
Folate, total	0.26 g
Fatty acids, total saturated 18:2 undifferentiated	0.0013 g
Carotene, alpha	0.02 g
Zinc, Zn	0.0412 mg
Fatty acids, total polyunsaturated	0.0018 g
Vitamin A, IU	1 IU
Folate, DFE	0.26 g
Vitamin C, total ascorbic acid	2.58 mg
Phytosterols	0.7 mg
Fatty acids, total saturated	0.0008 g
Fatty acids, total monounsaturated	0.0002 g
Folate, food	0.26 g
Cryptoxanthin, beta	0.9 g
Vitamin E (alpha-tocopherol)	0.005 mg
Magnesium, Mg	7.6515 mg
Potassium, K	32.49 mg
Fluoride, F	42.1127 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Red wine	1 cup	0	0	0
Gelatin	2 tablespoons	0	0	0
Cold water	0.25 cup	0	0	0
Brandy	2 tablespoons	0	0	0
Water	1 cup	0	0	0
lemon peel	1	0.94	0.32	0.006
red currant jelly	1 cup	0	0	0