Mulled cranberry & orange jellies

Name: Mulled cranberry & orange jellies
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 orange, scrubbed; 375 ml cranberry juice; 300 ml smooth orange juice; 100 g caster sugar, plus 2 tbsp; ½ stick cinnamon; 6 black peppercorns; 6 allspice berries; 400 ml port (preferably ruby port); 11 sheets platinum leaf gelatin; Handful raw or defrosted frozen cranberries, or sprigs of redcurrant; 1 British Blacktail Free Range Medium Egg white; 150 ml double cream; 1 tbsp Cointreau; 2 tsp icing sugar, or to taste

Make sure there’s enough space in the fridge for these Diana Henry's jellies – it’s always at a premium coming up to Christmas.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Plusinfusing, cooling and setting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 orange, scrubbed
375ml cranberry juice
300ml smooth orange juice
100g caster sugar, plus 2 tbsp
½ stick cinnamon
6 black peppercorns
6 allspice berries
400ml port (preferably ruby port)
11 sheets platinum leaf gelatin
Handful raw or defrosted frozen cranberries, or sprigs of redcurrant
1 British Blacktail Free Range Medium Egg white
150ml double cream
1 tbsp Cointreau
2 tsp icing sugar, or to taste

Method

Cut 3 broad strips of zest from the orange, removing as much of the white pith as possible. Put the juices into a saucepan and add the sugar, spices and orange zest. Heat gently, stirring a little to help the sugar dissolve. Remove from the heat and leave for 1 hour.
Strain the fruit juice and add the port. Put the gelatine into a small bowl, add enough cold water to cover them and leave to soak until soft (about 10 minutes). Heat the port mixture until ‘hand hot’ (see tip).
Lift the gelatine out of the water, gently squeeze out the excess liquid and add to the warm port mixture. Stir until the gelatine dissolves. Divide the liquid between 6 x 250ml glasses, leaving room for a dollop of cream. Allow to cool.
Put the jellies in a roasting tin so you can carry them all, and chill in the fridge. Loosely cover and leave to set, ideally overnight.
I don’t like garnishes you can’t eat but make an exception here. You can ‘frost’ some cranberries. If you can find redcurrants they look Christmassy, despite being out of season. Put the egg white into a shallow bowl and whisk with a fork until foamy. Using a pastry brush, lightly coat the berries or sprigs with the egg white. Toss in the 2 tbsp caster sugar spread over a plate, then gently shake off the excess.
Just before you want to serve the jellies, whip the cream, Cointreau and icing sugar together to soft peaks. Put a dollop of cream on each jelly and decorate with the frosted berries or redcurrants.

Cook’s tip

The gelatine has to go into liquid that is ‘hand hot’ but not too hot. It needs to be hot enough to melt the gelatine in it, but not so hot that it will affect its setting properties.