Sweet wine and clementine jelly Recipe

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serves:

8

Skill:

easy

Cost:

splashing

Prep:

30 min

Nutrition per portion

RDA
Calories 79 kCal 4%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

A tempting family favourite with a grown-up twist – makes a good Christmas dessert too!

Ingredients

  • 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

Method

  • 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.

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Top Tip

Not suitable for freezing