Maple and Porto jelly

In a casserole, reduce 500 ml (2 cups) port and 125 ml (1/2 cup) maple syrup for about 2 min. Let the contents of one gelatin package swell in cold water for 20 seconds, then add it to the hot port reduction. Once the gelatin has been dissolved, pour the mixture into jars and refrigerate until set. Great for enhancing the flavour of terrines, pâtés and cheese.


Source: Fédération des producteurs acéricoles du Québec