Cantaloupe in Port Jelly Recipe

Cantaloupe in Port Jelly Recipe

  • 1 1/2 teaspoons unflavored gelatin
  • 3/4 cup water
  • 1/4 cup sugar
  • 3/4 cup Ruby Port
  • 1 1/2 teaspoons strained fresh lemon juice
  • 1/4 large cantaloupe
  1. In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Add sugar and Port and simmer, stirring occasionally, 3 minutes. Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature.
  2. Seed cantaloupe and cut into 1/4-inch-thick wedges. Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup. Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it. Chill jellies, covered, until set, at least 6 hours, and up to 1 day.
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