Mulled Wine Jelly
- 300ml red wine
- 1 cinnamon stick *
- 2-3 cloves *
- 1 piece orange peel
- 2-3 green cardamon pods
- 3 leaves or 3 tsp powdered vegetarian gelatine such as agar-agar
- 300 ml grape juice *
- Handful of seedless red grapes or raspberries, optional
Put the wine, juice and spices in a saucepan and heat very gently until the mixture almost boils.
Soak the vegetarian gelatine leaves or powder in grape juice in a small ramekin for 3-4 minutes. Add to the hot mulled wine and stir until dissolved.
If using the fruit, put it into the terrine or individual serving dishes and pour the wine mixture on top. When cold transfer to the fridge to set for several hours or overnight.
The set jelly will have an opaque appearance because the wine and the spices prevent it being crystal clear. Serve with yogurt, ice cream or custard.
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