Rick Stein's red wine jellies recipe | delicious. magazine

Ingredients

• 750ml bottle medium-bodied red wine such as Merlot or a Merlot-Shiraz blend
• 1 cinnamon stick
• 10 cloves
• Pinch of dried chilli flakes
• Pared zest of 2 oranges
• 80ml cranberry juice
• 220g caster sugar
• 8 gelatine leaves (we used Costa Fine Leaf Gelatine Leaves, from Waitrose)
• For the stem ginger and cinnamon cream
• 150ml double cream
• 1 piece stem ginger, finely chopped, plus
• 1 tbsp stem ginger syrup from the jar
• ¼ tsp ground cinnamon, plus extra to dust