Christmas Jelly

Serves: 4

Ingredients

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

Method

Simmer the spices in the water for 10 mins. Stand for 1 hour.

Strain and warm again.

Melt the jelly in the spicy water.

Add the port and make up to 575ml with cold water.

Transfer to a jelly mould or individual glasses and leave until cold.

Chill, then serve.