PORT, CRANBERRY AND CHERRY JELLIES

Preparation Method :

• Pour about one-third of the ruby port and cranberry juice into a small pan. Add the gelatin and sugar.
• Heat gently until the sugar dissolves. Remove from heat and pour into a small pitcher.
• Top off with remaining ruby port and cranberry juice, add a few drops of food colouring.
• Keep in a small bowl of cold water until needed. Divide half the cherries between cocktail glasses and pour in enough of the ruby port mixture to cover them.
• Chill until just set, add remaining cherries, reserve a few for decoration and then carefully pour remaining mixture into glasses. Chill again until firmly set.
• Top each jelly with a spoonful of whipped cream, reserved cherries and a few strips of rind.