Sweet wine and clementine jelly
- 12 sheets leaf gelatine
- 375ml bottle Muscat
- Juice from 20 clementines, about 850ml (11/2 pints)
- Physalis (ground cherries, to decorate if you like
- 1.25 litre jelly mould, wetted
Not suitable for freezing
- Soak the gelatine leaves in 4tbsp cold water for 10 mins.
- Gently heat the Muscat and strained clementine juice in a large pan over a medium/low heat, until tepid.
- Stir in the soaked gelatine and keep stirring until it is completely dissolved.
- Strain into a jug and leave to cool.
- Pour the mixture into the jelly mould. Chill and leave to set overnight.
- Turn out by dipping the mould in hot water for few secs.
- Decorate with physalis, if you like.
Nutritional information per portion
- Calories 79(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.