Apple Jelly and Cinnamon Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 300 ml (10 fl oz) sweet white wine
  • 200 ml (7


  • Pour the wine, apple, orange and lemon juice into a saucepan, add the sugar and cloves and bring to the boil.
  • Add the apple to the wine mixture and simmer for a few minutes until the apples are tender. Squeeze the water from the gelatine leaves before stirring them into the pan until dissolved. Leave to cool. Strain the jelly through a sieve into a jug, gently press