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This easy recipe for Mulled Wine Jelly, studded with jewel-like pomegranate seeds are the ultimate make-ahead dessert to enjoy at the end of a holiday meal. Sometimes with all that rich festive food you want something light and fruity for dessert, but still Christmassy and with a welcome hit of something alcoholic!
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 Jelly.
Honestly, I’m so proud of this recipe. It is based on my mulled wine recipe from Student Eats (ad), and has just the right amount of wibble (as long as you don’t cook the booze out of the wine too much, as it dampens the effect of the gelatine), a kick from the cognac and a beautiful burst of freshness and crunch from the pomegranate seeds sprinkled on top of each one.
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 (ad). I get so many questions about them and I wish we’d ordered more at the time as they’re lovely for single serving desserts! Serve these jellies in any shallow glass or dish, from ramekins to martini glasses or champagne coupes – anything that brings a sense of occasion!
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!
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!)
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