- 1 x 750 ml bottle of sparkling wine
- 2 cups sugar
- 2 cups cherries (halved and stones removed)
- 3 tablespoons gelatine dissolved in 1 cup hot water.
- 3 punnetts of berries (a mixture or all the same – it doesn’t matter)
Heat bubbly and sugar in a saucepan and bring to the boil, stirring to dissolve sugar. Add cherries and simmer for 3 -4 minutes.
Allow to cool and then
stir in gelatine. Once completely cold stir through berries.
Pour into mould or dishes.
Chill for at least 2 hours, until jelly sets.
Depends on the size of your dishes as to exactly how long this takes.
Best made the day before.
This looks very impressive made in a ring tin, and fill the middle up with more fresh berries.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.