I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal. This one is incredibly simple, but don't be tempted to jazz it up – we've already tried that and found this simple version infinitely better. If you prefer, you can make the jelly in a 1¼ pint (725 ml) capacity jelly mould rather than wine glasses.
This recipe is taken from Delia Smith’s Winter Collection. It has also appeared in Sainsbury's Magazine (Dec 1993).
1 pint (570 ml) cranberry juice
juice and zest 2 oranges
2 x 11 g sachets gelatine
½ level teaspoon ground ginger
1 stick cinnamon, broken into pieces
3 oz (75 g) caster sugar
For the frosted cranberries:
about 20 cranberries
1 egg white, lightly beaten
1 level tablespoon caster sugar
You will also need four 7 fl oz (200 ml) stemmed wine glasses.
First measure the cranberry juice into a jug and sprinkle in the gelatine.
Then, using a potato peeler, pare off the outer zest of the oranges and place it with the orange juice, spices, cranberry juice and sugar in a saucepan and bring everything up to just below simmering point.
Then remove from the heat and leave aside for about 2 hours until the jelly is just on the point of setting. Strain it through a nylon sieve into a jug, pour into the glasses, cover and chill until needed.
For the frosted cranberries, all you need to do is dip each berry first in the beaten egg white and then roll in caster sugar to give them a generous coating. Then leave them spread out on silicone paper (baking parchment) to become crisp.
Remove the jellies from the fridge half an hour before serving and pile about 5 frosted cranberries on top of each glass.