Festive fruit, traditional mead and warming spices combine in these Christmas jellies. This easy, no-bake dessert is perfect for making in advance and serving at parties, complete with a spoonful of unctuous Cornish Clotted Cream – we suggest Trewithen Dairy – and a twist of orange. Huge thanks to the good folk at Trewithen Dairy for coming up with this beautiful dessert and choosing Lyme Bay Traditional Mead to make it with.
425ml Cranberry Juice
150g Cranberries – frozen works well
2 large Oranges
1 Cinnamon Stick
6 leaves of gelatine / 18g powdered gelatine
225g Clotted Cream
Place a freezer-proof glass jug in the freezer and clear a shelf in your fridge for the jellies to set.
In a saucepan, combine the cranberries, zest of 1 orange, 2 tablespoons of orange juice, honey and the cinnamon stick. Simmer over a medium heat for 10 minutes while stirring occasionally before discarding the cinnamon stick. Pour into six serving glasses and set aside.
Gently warm the cranberry juice in a small saucepan and stir through the gelatine until completely dissolved. Pour into the frozen glass jug, before adding the mead. Stir gently until combined.
Pour the mixture into each glass, allowing space at the top. Chill until the jelly sets.
Cut twists of orange peel. To serve, top each glass with a large spoonful of Trewithen Clotted Cream and garnish with a twist of orange peel – and a glass of mead on the side!