Mulled White Jelly

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