Sweet wine and clementine jelly

A tempting family favourite with a grown-up twist – makes a good Christmas dessert too!
Serves: 8
Prep time: 30 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Splashing out


    • 12 sheets leaf gelatine
    • 375ml bottle Muscat
    • Juice from 20 clementines, about 850ml (11/2 pints)
    • Physalis (ground cherries, to decorate if you like
    • 1.25 litre jelly mould, wetted


Soak the gelatine leaves in 4tbsp cold water for 10 mins.

Gently heat the Muscat and strained clementine juice in a large pan over a medium/low heat, until tepid.

Stir in the soaked gelatine and keep stirring until it is completely dissolved.

Strain into a jug and leave to cool.

Pour the mixture into the jelly mould. Chill and leave to set overnight.

Turn out by dipping the mould in hot water for few secs.

Decorate with physalis, if you like.

Nutritional information per portion

calories 79(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.