1 large can of beetroot
1 packet port wine jelly
1/2 cup port wine
Method: Drain the beetroot, reserving the liquid.
Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.
Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.