How to Prepare Mulled-Wine Jellies

Create a little festive spirit with our jelly version of this spiced winter drink

Serves four: ready in 20 minutes plus cooling and chilling

Ingredients:

• 4 sheets leaf gelatine
• 11.5 g sachet Hartleys Orange Sugar free jelly crystals.
• 100 mL mulled wine
• Two large navel oranges, peeled and chopped into small chunks
• Candied kumquat slices, to decorate

Preparation:

1. Soak the gelatin in a bowl of cold water for 10 to 12 minutes, or until softened.  Meanwhile, but the jelly crystals in a jug with 300 ml freshly boiled water then stir to dissolve.
2. Squeeze the water from the softened gelatin and add the gelatin to the jelly mixture.  Stir until dissolved.  Add 200 ml cold water and the mulled wine.  Pour into a 20 cm square non-stick cake tin.  Set aside to cool, then chill for 4 -5 hours, or until fairly firm set.
3. To serve, dip the tin in hot water for a few seconds, then turn out the jelly onto a board.  Roughly dice with a sharp knife.  Divide the jelly and oranges between four dessert glasses.  Decorate each with three candied kumquat slices.

Preparation of Kumquat for Candying

Slice two kumquats into six.  Cook in a small saucepan with 2 tablespoons sugar and 150 ml water.  Bring to the boil, reduce the heat to low and cook for 15 to 20 minutes, or until the zest his translucent and tender.  Set aside on baking paper until ready to serve.