Black current jelly

1 kg	Blackcurrants (fresh or frozen)
450g	Castor sugar
600 ml	Water
300 ml	Port
4 tbsp	Crème de cassis
	5 leaves of gelatine to every 55o ml of jelly mix.

Method

1.      Place the blackcurrants, sugar & water into a pan, bring to the boil & simmer for 10 mins.

2.      Pour into a sieve & leave to drain for an hour.

3.      Discard the pulp, & measure the liquid not for getting the alcohol.

4.      Soak the gelatine in cold water for 10 mins.

5.      Warm the liquid & whisk in the gelatine until it desolves.

6.      Add the alcohol & pour into ramekins or dariole moulds.

Allow to set in the fridge for at least 6 hrs