dessert recipes | serves 6

1. Place the wine, cranberry juice, sugar and cinnamon in a large pan. Crack the nutmeg with a nutcracker and add to the pan. Prick the clementines with a fork and push in the cloves. Add to the pan and heat slowly until the sugar has dissolved. Infuse off the heat for 30 minutes.
2. Soak the gelatine in cold water for 5 minutes. Pour half the wine mixture into another pan and bring to a simmer. Squeeze the water out of the gelatine and add to the simmering wine mixture. Stir well until the gelatine dissolves. Combine both mixtures and pour into 6 glasses. Set in the fridge.