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Port Jelly

Port Jelly

An easy to make accompaniment to cold meats and pat├ęs


  • 200 ml Port or Red Wine
  • 2 sheets of Gelatin
  • 1 tbsp Sugar
  • Salt and Pepper to Taste


  • Start off by soaking the gelatin in cold water.
  • Heat up the port with the sugar until the sugar has dissolved, and add salt and freshly ground black pepper to taste.
  • Remove the gelatin sheets from the water and place into the pan with the port and then stir until dissolved.
  • Remove the pan from the heat and pour the port solution into a canning jar or bowl, before covering and allowing to cool. Transfer to the refrigerator and allow to set (about 5 or 6 hours) before enjoying.


Gelatin powder can easily be used in place of gelatin sheets - simply follow the instructions on the packet to replace it.