Lemon-Sherry Jelly

• 2 cups dry sherry
• 1/4 cup fresh lemon juice
• 3 (0.25 oz.) envelopes plain gelatin
• 2 cups sugar
• 1 1/4 cups white grape juice
• 2 cinnamon sticks, halved
• Zest from 1 lemon
• 6 whole allspice berries
• Whipped cream, optional

1. In a small metal bowl, stir 3/4 cup sherry, lemon juice and gelatin; let stand for 5 minutes. When gelatin softens, put bowl in a skillet of water over medium heat; stir until gelatin dissolves. Leave bowl in hot water but remove skillet from heat.
2. Bring sugar, 1 1/2 cups water, grape juice and spices to a boil, stirring; boil for 10 minutes. Remove from heat; stir in gelatin and remaining sherry.
3. Rinse a 9-by-13-inch pan with cool water; pour out excess. Push sherry mixture through a fine strainer and into pan. Let mixture come to room temperature; cover and refrigerate until set, at least 4 hours and up to 3 days.
4. Just before serving, cut jelly into 1/2-inch pieces with a sharp knife. Serve with whipped cream, if desired.

sherry, lemon juice, gelatin, sugar, white grape juice, cinnamon sticks, lemon, berries, cream

Taken from www.myrecipes.com/recipe/lemon-sherry-jelly (may not work)