Mulled wine jelly with cinnamon cream


Mulled wine jelly with cinnamon cream

Total Time: 5 Hours


  • Pared rind of 1 orange and 1 lemon
  • 2 cinnamon quills
  • 6 cloves
  • 1 vanilla bean, split, seeds scraped
  • 100ml vodka
  • 10 gold-strength gelatine leaves (see note)
  • 200ml port
  • 2 cups (500ml) red wine
  • 2/3 cup (150g) caster sugar
  • 300ml thickened cream
  • 2 tsp ground cinnamon


  1. Place rinds, cinnamon quills, cloves, vanilla pod and seeds and vodka in a bowl. Stand, covered at room temperature for 4 hours or overnight to infuse.
  2. Once citrus mix is ready, soak gelatine in a bowl of cold water for 5 minutes.
  3. Meanwhile, transfer citrus mixture to a pan. Add the port, wine and sugar, then place over low heat and cook, stirring, until sugar dissolves (don’t let it boil). Squeeze gelatine to remove any excess water, then add the leaves to the pan and stir to dissolve. Cool slightly.
  4. Strain the mulled wine into a jug, then pour into a 1-litre jelly mould. Cover and chill overnight until set.
  5. When ready to serve, whip cream then fold in ground cinnamon. Unmould the jelly, then serve with cinnamon cream.