Mulled Port Jelly

• 3 gelatine leaves
• 600 ml port
• 1 clove

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.