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Rick Stein’s spiced red wine jellies with stem ginger

Name: Rick Stein’s spiced red wine jellies with stem ginger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 6
Cuisine: German recipes
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

By: Rick Stein

Published: 30 Nov 09
Updated: 18 Mar 24

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.

Check out more no-bake Christmas desserts.

Easy
December 2009

Test kitchen approved

Serves 6
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

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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

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.
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.
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.