Jelly for cold cuts (roast pork, smoked pork, roast pork, etc.)

Ingredients for 4 servings:

• 1 liter of gravy or beef stock
• 20 sheets of gelatin
• 12 tbsp Maggi
• 1 tbsp Worcestershire sauce
• 4 tbsp red wine
• 1 tbsp sugar, preferably brown

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 25 minutes

Simply fill hot twist-off jars to store!

Bring the meat juices, Maggi seasoning, red wine, and Worcestershire sauce to a boil in a saucepan. Then add the sugar and stir until completely dissolved. Gradually add the gelatin, stirring constantly, and dissolve. Pour the liquid into a suitable bowl/Tupperware container, etc., let it cool, and refrigerate for at least 3-4 hours. The jelly will then keep for about 1 week in the refrigerator. If you want to “make” in advance, fill some of the liquid into twist-off jars. To do this, “sterilize” the jars and lids with boiling water and preheat them. Then fill the jars with the hot jelly liquid almost to the brim, screw on the lid tightly, and turn the jar upside down until cool. This way, the jelly will keep for many months.