Looking for something new to put on your cheese board? Well, look no further. This pink grape and pink port jelly is the perfect addition.
Today’s inspirational recipe from Lavender and Lime ♥ Pink Grape And Pink Port Jelly ♥ #LavenderAndLime Click To Tweet
A few years ago, Dave and I woke up on Saturday morning to take a drive to Calitzdorp. This is the home of South African Port and we really felt like tasting some. So, we found a Bed and Breakfast, made a reservation, found someone to feed the dogs and packed our overnight bags. We headed up the pass and after lunch wound our way to a town that was closed! Not one Port establishment was open, the main road was deserted and we decided to move along. I called Michelle to see where in the Garden Route they were staying, with the thought of spending a night with her and my step gran, to be told “we are about to enter a town called Calitzdorp”. They stopped, and we had tea and Dave and I went to spend the night along the coast.
A few months ago, we decided to drive home from Wilderness via Calitzdorp and tasted some Port at 10am! It might have been a bit early, but at least we got to see the town when it was open. I came home with some pink Port and when I saw Woolworths had some pink grapes, I knew exactly what I wanted to do with the grapes and the Port. I thought a nice, soft jelly would be perfect, not only for some blue cheese, but for a dessert topping too.
Pink Grape and Pink Port Jelly
- 1 lemon
- 225 g grapes, including the stalks
- 600 mls water
- 375 g fructose
- 50 mls pink Port
- squeeze the lemon and set the juice aside
- chop up the peel and add it to a pan with the grapes and the water
- bring to the boil
- reduce the heat, cover and simmer for 1 hour
- strain through a chinois, gently pressing all the juice out of the grapes
- add the juice, the lemon juice, the sugar and the port into a pan
- cook over a low heat, stirring continuously until the sugar dissolves
- bring to the boil and continue boiling until it reaches setting stage
- this should take about 20 minutes
- remove from the heat
- skim off any scum carefully using a slotted spoon
- pour into a warm sterilized glass jar
- place a wax paper disc, wax side down on the jelly
- seal with a lid and store in a dark, cool place for up to 3 months