This is the version 'Er Indoors uses:

Cucumber & Grape Salad

1 large cucumber, peeled and thinly sliced
1lb green grapes, washed, halved & seeded
15 fl oz water
5 oz packet lemon jelly (I use lime)
3 tablespoons orange juice
5 tablespoons lemon juice
1 tablespoon very finely chopped onion
1/8 teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Marinade
3 tablespoons olive oil
1 tablespoon wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard

To prepare the marinade: in a medium-sized bowl, combine the oil, vinegar, salt, pepper and mustard, beating with a fork until all the ingredients are blended.
Place the cucumber slices and grapes in the bowl and marinate them for at least 30 minutes or until you are ready to use them.
In a small saucepan, bring 5 fluid oz of water to the boil over moderate heat. Remove the pan from the heat and add the jelly. Stir until the jelly has dissolved. Stir in the remaining water. Stir in the orange and lemon juice, onion, cayenne, salt and pepper. Cool the jelly until it is almost set. With a slotted spoon, remove the grapes and cucumber slices from the marinade. Drain them thoroughly on kitchen paper towels and then add most of them to the jelly. (You can reserve the marinade and remaining grapes and cucumber to garnish the jelly when set.)
Spoon the jelly into a 2½ pint mould. Cover the mould with clingfilm or foil and put it in the refrigerator to chill for 3 to 4 hours or until the jelly is completely set.



RtS