🍰 Mulled Wine Jelly

Name: Mulled Wine Jelly
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 organic lemon; 0.5 organic orange; 175 ml red wine; 175 ml white wine; 50 g cane sugar (2 heaped tbsp); 1 stick cinnamon; 0.5 vanilla pod; 3 cloves; 4 allspice berries; 6 black peppercorns; 2 cardamom pods; 1 star anise; liquid sweetener (to taste); 10 leaves gelatin (5 red, 5 white); 0.5 tsp ground cinnamon; 2 tbsp honey; 4 tbsp milk (1.5% fat); 150 g yogurt (0.3% fat)

160 kcal · 30 min · 4 servings

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Ingredients

0.5 organic lemon
0.5 organic orange
175 ml red wine
175 ml white wine
50 g cane sugar (2 heaped tbsp)
1 stick cinnamon
0.5 vanilla pod
3 cloves
4 allspice berries
6 black peppercorns
2 cardamom pods
1 star anise
liquid sweetener (to taste)
10 leaves gelatin (5 red, 5 white)
0.5 tsp ground cinnamon
2 tbsp honey
4 tbsp milk (1.5% fat)
150 g yogurt (0.3% fat)

Instructions

1. Wash the lemon and orange thoroughly.
2. Cut two thick slices from each fruit.
3. Pour the red wine and white wine into two separate pots.
4. Add 75 milliliters of water, one heaped tablespoon of sugar, the lemon slices, cinnamon, and the vanilla pod to the pot with the white wine.
5. Add 75 milliliters of water, the remaining sugar, the orange slices, cloves, allspice berries, peppercorns, cardamom, and star anise to the pot with the red wine.
6. Bring the contents of both pots to a boil.
7. Let the wines simmer gently for 10 minutes, keeping the temperature just below the boiling point.
8. Sweeten to taste with a little sweetener if desired.
9. Soak the red and white gelatin separately in cold water for at least 10 minutes.
10. Squeeze the excess water from the gelatin.
11. Add the red gelatin to the red wine and the white gelatin to the white wine.
12. Stir until the gelatin has completely dissolved.
13. Pour both liquids separately through a sieve into two shallow baking dishes or bowls.
14. Let the dishes cool down briefly.
15. Place them in the refrigerator for at least 6 hours until the jelly is completely set.
16. Shortly before serving, bring cinnamon, honey, and milk to a boil.
17. Let the sauce cool down.
18. Stir the cooled sauce into the yogurt.
19. Run a knife along the edges of the baking dishes to release the jelly.
20. Turn the jelly out onto a cutting board.
21. Cut the jelly into large cubes.
22. Serve the cubes with the yogurt sauce.

Nutrition per serving

kcal: 160
Protein: 4 g · Fett/Fat: 0 g · Carbs: 21 g