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Get a wibbly, wobbly festive jelly ready for your Christmas feasting, made with mulled wine and cranberry juice for that warm, spiced flavour we all know and love. So easy to make and need to turn on the oven for this wallet-friendly dessert, this is an impressive dessert that your guests will love. See method
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Put the wine, cranberry juice, sugar and cinnamon stick in a microwave-safe jug or tall bowl and microwave on high for 1½-2 mins in 30-sec bursts until steaming hot but not boiling (boiling can stop the gelatine from setting properly). Stir until there is no solid sugar left.
Remove the cinnamon, sprinkle over the gelatine powder and stir quickly for 1-2 mins until thoroughly mixed and the gelatine has dissolved. Scrape down the sides of the jug to make sure all the gelatine grains are fully incorporated.
Pour into 6 x 175ml jelly moulds, dariole moulds or ramekins lightly greased with oil. Divide the pomegranate seeds, if using, between the moulds. Chill to set for at least 8 hrs, or overnight.
When ready to serve, whip the cream to soft peaks. Whisk in the ground spices until just combined. Dip the moulds in a bowl of warm water, then turn out onto a plate. Top with cream and figs to serve.
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