Champagne Cherry and Berry Jelly (Jello)

1. 1

   In a saucepan heat the sparkling white wine and add the caster sugar and stir to dissolve through.

2. 2

   Once hot add the cherries and heat through for around 5 minutes.

3. 3

   Then remove liquid and cherries and put aside in a glass bowl.

4. 4

   Completely dissolve the gelatine in 2 tablespoons of very warm water, stirring thoroughly.

5. 5

   Stir gelatine through wine and cherries.

6. 6

   Add the berries to the mixture and stir.

7. 7

   Very lightly spray the moulded tin with canola spray.

8. 8

   Ladle the mixture into the tin and cool to room temperature before placing plastic wrap over the tin and placing into the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.