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Mulled Wine Jelly

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is sooo soo good a truely festive tack on the wonderful alcojellies a la nigella serve with the eggnogg syllabub for a truely delectable christmas treat

This is sooo soo good a truely festive tack on the wonderful alcojellies a la nigella serve with the eggnogg syllabub for a truely delectable christmas treat

Ingredients

Serves: 4 - 6

Metric Cups
  • 300 millilitres red wine (something you would enjoy drinking please - what's bad in the glass is bad in the jelly)
  • 3 cloves
  • 1 cinnamon stick
  • 1 nutmeg (whole)
  • 300 millilitres cranberry juice
  • 1 orange (or 2 clementines)
  • 50 grams caster sugar
  • 6 sheets gelatine leaves
  • 10½ fluid ounce red wine (something you would enjoy drinking please - what's bad in the glass is bad in the jelly)
  • 3 cloves
  • 1 cinnamon stick
  • 1 nutmeg (whole)
  • 10½ fluid ounce cranberry juice
  • 1 orange (or 2 clementines)
  • 2 ounces superfine sugar
  • 6 sheets sheet gelatin (platinum grade)

Method

Mulled Wine Jelly is a community recipe submitted by PeanutButterCupcake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Wash the orange/clementines well in warm water to remove any trace of wax and then stab well all over with a fork and stud with the 3 cloves.

  2. Place the wine, the clove studded fruit, cinnamon stick, cranberry juice, nutmeg and sugar in a NON REACTIVE saucepan - the acid in wine plus the cranberry will make very odd flavours otherwise ! heat gently until all the sugar is disolved and leave to sit and infuse for 2 hours then strain into a bowl.

Remove approx 100 ml from the bowl and pour into a milk pan and warm through

  1. Soak the gelatine leaves in cold water (while you have the liquid warming through) for approx 5 mins then wring out the gelatine leave and add to the milkpan stiring well then add this to the remainder of the heady wine and spice juice mixture.

  2. then put in the fridge and leave to set. This looks so beautiful. you could add fruit to it if you so desired but left as is and serviced with nigella's syllabub - it's perfection

  1. Wash the orange/clementines well in warm water to remove any trace of wax and then stab well all over with a fork and stud with the 3 cloves.

  2. Place the wine, the clove studded fruit, cinnamon stick, cranberry juice, nutmeg and sugar in a NON REACTIVE saucepan - the acid in wine plus the cranberry will make very odd flavours otherwise ! heat gently until all the sugar is disolved and leave to sit and infuse for 2 hours then strain into a bowl.

Remove approx 100 ml from the bowl and pour into a milk pan and warm through

  1. Soak the sheet gelatin (platinum grade) in cold water (while you have the liquid warming through) for approx 5 mins then wring out the gelatine leave and add to the milkpan stiring well then add this to the remainder of the heady wine and spice juice mixture.

  2. then put in the fridge and leave to set. This looks so beautiful. you could add fruit to it if you so desired but left as is and serviced with nigella's syllabub - it's perfection

Tell us what you think

What 1 Other has said

  • This looks fantastic! I'd like to add this to my christmas hampers this year. How far in advance can I make this? How long does this keep?

    Posted by Eckie on 12th November 2011
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