Fruit mulled wine jelly
preparation
I heat up a bottle of fruit wine (cherry, blueberry, whatever you like, it works with cider!) With a cinnamon stick and 6-8 cloves and add honey (no quantity, because each wine is different from the sweet) and cook the Mix up.
Meanwhile, I am mixing 12 sheets of gelatin. After the wine with the spices has been drawn for about 10 minutes, I stir in the swollen gelatine and place it cool on balconies until the jelly is firm.
Variation:
It is also possible to add the corresponding fruits, fresh, from the glass or frozen, to the liquid food. For frozen fruits, the food also solidifies faster.
