By Mark Hix
Everyone has the odd bottle of port knocking around at Christmas time, and a great way to use it up is a jelly to go with obligatory lump of Stilton that goes on and off the dinner table.
Soak the gelatine leaves in cold water. Meanwhile, in a saucepan, bring half the port to the boil, together with the clove, cinnamon and sugar.
Squeeze out any excess water from the gelatine leaves and dissolve them in the hot liquid. Add the rest of the port, pass through a fine sieve, allow to cool, then store in a sealed jar in the fridge.