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Linda This jelly looks very impressive made in a ring tin, and then turned out. Fill the middle up with more fresh berries.
Ingredients
- 1 x 750 ml bottle of sparkling wine (I generally use Lindauer)
- 2 cups sugar
- 2 cups cherries (halved and stones removed)
- 3 punnetts of berries (a mixture or all the same – it doesn’t matter)
- 3 tablespoons gelatine dissolved in 1 cup boiling water.
Method
Bring bubbly to the boil with sugar.
Add cherries and cook for 3 -4 minutes.
Cool.
Stir in gelatine.
Cool.
Gently stir in berries.
Pour into mould or dishes.
Chill for at least 2 hours, until it sets.
Depends on the size of your dishes, as to exactly how long this takes.
Best made the day before.
Disclaimer:
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.
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