Mulled wine jelly and a giveaway

Christmas is coming and I have a gift for you, my dear readers: Zinio has given me 5 free magazine subscriptions to share with you! If you’re not familiar with Zinio, take a look at their website and you’ll see that there are hundreds of wonderful digital magazines for you to choose, including my favorites Donna Hay and Delicious Australia.

To enter the giveaway, just leave a comment on this post between today, December 17th and December 31st – only one entry per person, no anonymous comment will be eligible. I’ll announce the winners on January, 3rd. Good luck!

And while you take part in this great giveaway, I’ll leave you with some delicious and boozy jelly, a nice dessert idea for Christmas since it can be made in advance, and the recipe comes from DH mag, one of the great digital magazines you’ll find at Zinio.

Mulled wine jelly
from the always beautiful Donna Hay Magazine

1 ½ tablespoons gelatin powder
2 cups (480ml) cranberry juice
4 cups (960ml) red wine, such as Pinot Noir – I used Shiraz*
1 cup (200g) granulated sugar
2 cloves
2 cinnamon sticks
1 whole nutmeg
rind of 1 orange, remove with a vegetable peeler
1 cup heavy cream, whipped with 2 teaspoons icing sugar until soft peaks form

In a small bowl, combine the gelatin with ¼ cup of the cranberry juice. Set aside.
In a medium saucepan combine the red wine, remaining cranberry juice, sugar, cloves, cinnamon, nutmeg and orange rind and stir over low heat until sugar is dissolved. Increase heat to high and boil for 5 minutes. Remove from the heat and stir through the gelatin. Set aside to cool for 10 minutes. Strain mixture through a fine sieve into a 3-liter capacity serving dish (or individual cups as I did). Refrigerate for 2-3 hours or until set.
Serve with a dollop of the whipped cream.

* the jelly tasted great but to my taste it was a bit too strong on the alcoholic side – I would definitely use less wine and more cranberry juice next time

Serves 8-10