Shiraz jelly

Adam Liaw
Shiraz jelly.
Shiraz jelly. Photo: William Meppem

If we can have wine gums, why not wine jelly?


• 12 gelatine leaves (McKenzie's brand)

• 1 bottle shiraz

• 1¼ cups caster sugar

• peeled rind of 1 orange

• 1 cinnamon stick

• 1 cup apple and blackcurrant juice

• 300ml dollop cream, to serve


Soak the gelatine in cold water until softened, at least 5 minutes. Combine the wine, sugar, orange rind and cinnamon stick in a medium saucepan and bring to a simmer. Simmer for 5 minutes, stirring occasionally. Add the apple and blackcurrant juice and remove the orange rind and cinnamon stick. Squeeze the excess liquid from the gelatine leaves and add those to the mixture. Whisk until the leaves have completely dissolved. 

Pour the mixture into 6 moulds (around 150ml in each) and refrigerate for at least 4 hours until the jellies are set. Unmould the jellies and serve with the dollop cream.