Serve this delicious Port and Raspberry Kissel with castor sugar and lots of whipped cream for a super dinner party dessert.
1 lb. fresh raspberries, hulled
6 fl. oz. port
4 oz. sugar
2 tablespoons arrowroot, dissolved in
4 tablespoons water
10 fl. oz. boiling water
2 teaspoons finely grated orange rind
Place the raspberries and port in a medium-sized saucepan. Place the pan over high heat and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer for 15 minutes or until the raspberries are beginning to pulp.
Remove the pan from the heat and pour the fruit through a fine wire strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the raspberries through the strainer until only the seeds are left. Discard the seeds in the strainer and return the puree to the saucepan. Stir in the sugar and bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat and set it aside.
Place the dissolved arrowroot in a medium-sized mixing bowl. Gradually add the boiling water, stirring constantly until the liquid thickens. Stir the mixture into the raspberry puree and add the orange rind. Return the pan to the heat and cook the mixture, stirring constantly, until it is thick and smooth.
Remove the pan from the heat and pour the mixture into a serving dish. Serve immediately, or chill before serving.