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When life gives you mulled wine…make jelly!
This is a very short, quick pre Christmas post. I was gifted a bottle of mulled wine at a blogger event at the Cooperative Group recently. I like the idea of mulled wine than I do the drink itself. Half a mug and I’ve had enough. So what to do with the rest?
I was slightly surprised by how potent this jelly was. So I would suggest serving it as small shots rather than in a large martini glass as per the photo- I needed a lie down after eating half of that!
You could go full-on mulled wine or dilute with lemonade- if doing the latter go 50/50 and taste before adding sugar. Depending on your lemonade you may not need any.
One last word on that gold leaf- I think it is such a nice touch to give your jelly a touch of class. You can buy it in Sainsbury’s now- it was just £3 for a couple of small sheets. I think I will be gold-leafing many things in the future!
Mulled Wine Jelly
- ¾ pint mulled wine – approx 570ml (or 50/50 with lemonade)
- 4 leaves of gelatine
- 1 ½ tbsp caster sugar
- 80g pomegranate seeds
- Gold leaf
What you do
- Soak the gelatine in cold water for 5 minutes
- In the meantime gently heat the mulled wine and sugar and stir until the sugar has dissolved
- After 5 mins, squeeze the gelatine leaves and put them in the pan with the wine stir gently until the gelatine has melted
- Pour the mixture into shot glasses or a jelly mould
- Add the pomegranate seeds and stir the mixture
- Cool then put carefully in the fridge overnight to set
- Add a flake of gold leaf before serving
Have a fabulous Christmas- may your bellies be full of love, laughter and amazing food and drink xxx