*  Exported from  MasterCook  *
 
                               Red Wine Jelly
 
 Recipe By     : Hudson River Valley Cookbook
 Serving Size  : 10   Preparation Time :1:00
 Categories    : Clb-Dinners                      Sauces & Gravies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          dry red wine
    1      tablespoon    shallot -- chopped
    1 1/2  teaspoons     coarsely ground pepper
    1      clove         garlic -- split
   12      ounces        red currant jelly
 
 In a small saucepan, bring the wine to a boil. Stir in the shallots,
 pepper, and garlic anda boil to reduce the wine. It will take at least 1/2
 hour to reduce the wine to approximately 2 tablespoons of very
 concentrated, peppery syrup. Watch it carefully toward the end and be sure
 not to let it burn. Remove the garlic and stir in the currant jelly. Over
 low heat, cook the mixture, whisking form time to time, just until the
 jelly is completely melted. Pour the jelly into a jar. Refrigerate
 overnight.
 
                    - - - - - - - - - - - - - - - - - -