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Sparkling cranberry jelly
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150g frozen Cooks’ Ingredients Cranberries
1 large organic orange, about 40ml juice plus 6 thin strips of peel, to decorate
60g caster sugar
1 sachet Bart Wine Mulling Spice
425ml cranberry juice
1½ sachets Dr Oetker Gelatin
425ml prosecco or ginger ale, chilled
1. Place a large freezerproof glass jug in the freezer. In a small saucepan, mix the cranberries, orange juice, sugar and mulling spice. Simmer over a medium heat for 10 minutes, stirring occasionally, until fragrant. Remove the sachet and divide the mixture between 6 Champagne flutes, coupe glasses or attractive dishes. Set aside.
2. In a saucepan, heat the cranberry juice over a medium heat for 2 minutes. Do not bring to a simmer. Remove from the heat and whisk in the gelatine until dissolved, then leave to stand for 3 minutes.
3. Pour the gelatine mixture into the frozen glass jug and slowly stir in the Prosecco or ginger ale, leaving space for it to foam up. Scoop off most of the foam and reserve.
4. Pour the jelly neatly into each Champagne glass, leaving about 1cm of space at the top. Add a spoonful of foam to each (if liked) and refrigerate immediately. After 1 hour, slide an orange peel garnish into each glass and return to the fridge. Allow the jelly to set for at least 1 more hour before serving.
Typical values per serving:
This recipe was first published in November 2020.