Christmas Kitchen: Mulled Wine Jellies

Mulled Wine Jelly

One of my favourite things about Christmas is the mulled wine that appears in pubs and at markets towards the beginning of September and that I usually make at least one round of in front of the fire at the French house while we’re watching an afternoon movie. For a few years I’ve been on a boozy homemade jelly kick (do you remember these Boozy Gin & Tonic Jellies with Fresh Blueberries, and these Heart Shaped Strawberry & Champagne Jellies) and today I’ve got the perfect festive make-ahead dessert for you in the form of my Mulled Wine Jellies.

Mulled Wine Jellies

Honestly, I’m so proud of this recipe. It is based on my mulled wine recipe fromĀ Student Eats, and has just the right amount of wibble (as long as you don’t cook the booze out of the wine too much), a kick from the cognac and a beautiful burst of freshness and crunch from the pomegranate seeds sprinkled on top of each one.

How To Make Mulled Wine Jellies
How To Make Mulled Wine Jelly

These are my Mum’s beautiful jelly and dessert bowls (she’s obsessed with glassware) from The White Company, and while they don’t make this style anymore, you can find similar here. Serve these jellies in any shallow glass or dish, from ramekins to martini glasses or champagne coupes – anything that brings a sense of occasion!

Christmas Mulled Wine Jellies
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Mulled Wine Jellies

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes (plus chilling time)
  • Yield: Serves 6
  • Category: Dessert
  • Cuisine: Christmas

Description

These Mulled Wine Jellies are the perfect make-ahead, single serving dessert to make over the festive period. They’re pleasantly boozy and the pomegranate seeds are not just for decoration, they add a wonderful burst of freshness and crunch to every bite!


Ingredients

  • 440ml (15 fl oz) Red Wine
  • 170ml (6 fl oz) Water
  • 140g (5 oz) Granulated Sugar
  • 4 Whole Cloves
  • 1/2 Star Anise
  • 1/2 Cinnamon Stick
  • 1 Large Piece Paired Orange Zest (I usually remove a piece with a vegetable peeler!)
  • 7 Small Gelatine Sheets (I use Costa)
  • 2 tsp Cognac or Brandy
  • 2 Handfuls Pomegranate Seeds

Instructions

  1. Combine the wine, water, sugar, cloves, star anise, cinnamon stick and orange zest in a small saucepan.
  2. Set the pan over a low heat, stirring until all the sugar is dissolved. Once the mixture is just simmering, turn the heat down as low as it will go and leave to infuse for 15 minutes.
  3. Meanwhile, place the gelatine sheets in a small bowl and cover with cold water to soften.
  4. Remove the pan from the heat and sieve out the aromatics. Stir in the Cognac.
  5. Squeeze the water out of each gelatine sheet and whisk, one by one into the mixture.
  6. Divide the mixture between six dishes or glasses and sprinkle each one with pomegranate seeds.
  7. Leave to set in the fridge for at least 4 hours, or overnight.

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