mulled grape jelly
PREPARATION: 10 MINUTES, PLUS CHILLING AND 4 HOURS SETTING, COOKING: 10 MINUTES
1 cup (250 g) seedless red or black grapes
1/2 small orange
1 cup (250 ml) red wine
2 star anise
2 tablespoons (30 ml) superfine sugar
2 teaspoons (10 ml) powdered gelatin
1 cup (250 ml) red grape juice
Greek-style yogurt, to serve
pinch of freshly grated nutmeg, to serve
1 Leave the grapes whole or cut them in half if large, and divide among four large glass tumblers or dishes. Put in the fridge to chill.
2 Meanwhile, make the jelly. Thinly slice a long strip of zest from the orange half, squeeze the juice from the orange and set aside. Place the zest in a saucepan with the wine and star anise. Heat gently until almost boiling, reduce the heat, cover and simmer for 10 minutes. Remove the pan from the heat, add the sugar and stir until it has dissolved.
3 Strain the sweetened wine into a bowl. Sprinkle the gelatin over the surface and stir gently until dissolved. Add the reserved orange juice and the grape juice and set aside to cool for 5 minutes, or until the liquid is lukewarm.
4 Pour the jelly mixture over the grapes in the glasses and set aside until completely cool, then transfer to the fridge for 4 hours, or until set.
5 Serve each jelly topped with a little yogurt and sprinkled with nutmeg.
Each serving provides
176 calories, 3 g protein, 1 g fat (<1 g saturated fat), 29 g carbohydrate (27 g sugars), 1 g fiber, 25 mg sodium
|mulled grape jelly|