Mulled wine jelly

Serves 6, takes 15 minutes plus setting

1. Put the wine, grape juice, cinnamon, cloves, orange peel and cardamon into a pan and bring just to the boil. Remove from the heat and leave for 30 minutes.
2. Meanwhile soak the gelatine leaves in cold water for 5 minutes. Drain the gelatine and add to the infused red wine mixture stirring until dissolved. The red wine should still be warm. If not then gently heat, but do not boil.
3. Pass through a sieve into a jug. Discard the spices and orange peel. Pour the wine mixture into 4 x 150ml jelly moulds or a 600ml loaf tin. Chill in the fridge for at least 4 hours until set or overnight.
4. To serve, dip the base of the moulds into hot water for a few seconds and then upturn onto plates. Scatter over the raspberries and serve.

Recipe: Janette Marshall