Rick Stein's red wine jellies recipe
This Rick Stein recipe is a jellied version of glühwein (German mulled wine), topped with stem ginger-flavoured cream. It’s a perfect winter dessert for a dinner party, and can be made in advance.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
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