Christmas Jelly

A light and sparkling dessert. Best served in tall, individual glasses.
It's lovely rich colour and warm taste need no further adornment.

Serves: 4


  • 275ml water
  • 2 Cinnamon Sticks, each about 10cm long
  • 4 Cloves
  • 4 Blades Mace
  • 1 pkt Blackcurrant Jelly
  • 150ml Port


  1. Simmer the spices in the water for 10 mins. Stand for 1 hour.
  2. Strain and warm again.
  3. Melt the jelly in the spicy water.
  4. Add the port and make up to 575ml with cold water.
  5. Transfer to a jelly mould or individual glasses and leave until cold.
  6. Chill, then serve