GRAPE AND RASPBERRY JELLY

Preparation Method :

• Snip the jelly into cubes with kitchen scissors and put in a measuring cup with 50 ml of cold water. Melt, uncovered, on Defrost for 2½ minutes.
• Make up to 2 cups with cold water. Cover and chill until beginning to thicken.
• Fold the grapes into the thickened jelly with a spoon. Divide equally between 4 dessert dishes or stemmed glasses.
• Cover loosely with kitchen paper and chill until set. Serve with wafer biscuits.