A question about a recipe: Canal House's Cranberry-Port Gelée
I have a question about step 5 on the recipe "Canal House's Cranberry-Port Gelée" from Genius Recipes. It says:
"Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. " How "set" should this be? Mine have been in the fridge overnight and are still semi-liquid and pourable.