Rick Stein’s spiced red wine jellies with stem ginger

Rick Stein’s spiced red wine jellies with stem ginger

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.

Rick Stein’s spiced red wine jellies with stem ginger

Check out more no-bake Christmas desserts.

  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 15 minutes to cook, plus overnight setting

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.

Check out more no-bake Christmas desserts.

Nutrition: per serving

Calories
377 kcals
Fat
13.6g (8.4g saturated)
Protein
1.2g
Carbohydrates
44.5g (42.3g sugar)
Salt
trace

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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Method

  1. Place the wine, spices and orange zest in a pan over a medium-high heat and bring to just below boiling point. Set aside for 10 minutes to allow the flavours to infuse. Strain through a fine sieve into a clean pan, then place over a medium-high heat and bring back to just below boiling point. Add the cranberry juice and sugar. Stir for 2-3 minutes until the sugar has dissolved. Reduce the heat to low and keep hot.
  2. Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove any excess water, then whisk into the wine mixture until dissolved. Divide among 6 wine glasses, then chill overnight until softly set.
  3. Whip the cream, stem ginger syrup and cinnamon in a bowl to soft peaks. Spoon the cream onto the jellies, decorate with the chopped ginger and dust with cinnamon.

Nutrition

Nutrition: per serving
Calories
377 kcals
Fat
13.6g (8.4g saturated)
Protein
1.2g
Carbohydrates
44.5g (42.3g sugar)
Salt
trace

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Recipe By:

Rick Stein

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