Wine Jelly
Measure 3 cups sugar into top of double boiler. Add 2 cups California Wine (Sherry, Sauterne, Burgundy, Port, Muscatel or Tokay); mix well. Place over rapidly boiling water and heat 2 minutes, stirring constantly. Remove from water and at once stir tn 1/2 bottle liquid fruit pectin. Pour quickly into glasses. Paraffin at once. Makes about 5 (6 oz.) glasses.
Wine jelly gives a flavor lift to meat. It may be used for basting, used in a spicy sauce, or served as a condiment.
Chopped ham or pork luncheon meat basted with wine jelly interlaced with orange rind and juice, mustard and cloves, makes a budget meat mighty good eating.
For serving with meat--ham, tongue and lamb especially—Wine Jelly Sauce Piquant is as easy to eat as to prepare.
