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Mulled cranberry & orange jellies

Mulled cranberry & orange jellies

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. 

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

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  • 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


  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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. 


Typical values per serving when made using specific products in recipe


917kJ/ 220kcals



Saturated Fat












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