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Christmas cranberry jellies

Published: 30 Nov 07
Updated: 18 Mar 24

Sparkling wine, cinnamon and and cranberry juice are combined in this festive Christmas jelly dessert recipe. Looks so pretty served in a martini or wine glass.

While it’s not suitable for freezing, you can make this recipe up until the end of step 5 two days before you need it, then finish the recipe on the day.

Check out more no-bake Christmas dessert recipes.

Easy
December 2007

Test kitchen approved

Serves 8
Takes 30 minutes to make, plus infusing, cooling and setting

Sparkling wine, cinnamon and and cranberry juice are combined in this festive Christmas jelly dessert recipe. Looks so pretty served in a martini or wine glass.

While it’s not suitable for freezing, you can make this recipe up until the end of step 5 two days before you need it, then finish the recipe on the day.

Check out more no-bake Christmas dessert recipes.

Nutrition: per serving

Calories: 532kcals
Fat: 20.1g (12.2g saturated)
Protein: 6.5g
Carbohydrates: 70.1g (31.7g sugar)
Salt: 0.1g

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Ingredients

300g plain chocolate, broken up
Pared zest of 2 oranges, plus finely grated orange zest, for decorating
570ml cranberry juice
200g caster sugar
2 cinnamon sticks
37g (22 sheets) gelatine (we used Costa fine leaf gelatine from Waitrose)
850ml sparkling wine or cava
280ml blueberry juice
142ml carton double cream
1 tsp vanilla extract

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Method

Melt the chocolate in a bowl over a pan of simmering water. Stir until smooth. Spread the chocolate (to the thickness of a 50p coin) on a baking paper-lined tray. Set. Use a 3-4cm star cutter to cut out 16 stars. Chill.
Put the pared zest into a pan with the cranberry juice, 150g sugar and the cinnamon and heat until the sugar dissolves. Set aside to infuse for 30 minutes. Strain into a clean pan, discarding the cinnamon, and warm through again.
Meanwhile, soak 25g (15 sheets) gelatine according to the instructions. Squeeze out the water, stir into the warm cranberry until dissolved. Cool.

Add 570ml sparkling wine to the cranberry mixture and stir well. Pour enough jelly into 8 x 200ml martini or wine glasses to come about 2.5cm up the glass. Chill until nearly set, then stick a chocolate star into each glass, so they stand upright. Divide the remaining jelly between each glass. Chill to set completely.
Meanwhile, make up the blueberry jelly in the same way using the blueberry juice, 35g of the caster sugar and gelatine. Cool and add the remaining wine. Pour on top of the cranberry jelly. Chill overnight.
To serve, whip the cream with the vanilla and remaining 15g sugar to soft peaks. Spoon on top of the jellies and decorate with orange zest and remaining chocolate stars.