Claret and Cranberry Jelly Recipe

75 g/3 oz caster (superfine) sugar

30 ml/2 tbsp lemon juice
30 ml/2 tbsp brandy
150 ml cranberry juice

15 ml/1 tbsp powdered gelatine
300 ml claret
Whipped cream, to serve

Method:

Put the sugar, lemon juice, brandy and cranberry juice in a saucepan. Sprinkle over the gelatine and leave to soften for 5 minutes. Heat gently until the gelatine has dissolved completely. Do not allow to boil. Stir in the claret. Pour into a jelly mould. Allow to cool, then chill until set. Turn out on to a serving plate and serve with whipped cream.