A tempting family favourite with a grown-up twist – makes a good Christmas dessert too!
- 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
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.
Top tip for making Sweet wine and clementine jelly
Not suitable for freezing