Mulled port jellies

Avoid last-minute stresses by making these a few days ahead and have them ready in your fridge to serve. You can easily increase the quantities to make more, or serve in small shot glasses as sweet canapés to end the night. SERVES 6 PREP 10min, plus infusing and chilling COOK about 8min

• 8 gelatine sheets, measuring 11.5cm x 6.5cm (4½in x 2½in) each

• 300ml (½ pint) ruby port

• 250ml (9fl oz) blackcurrant cordial, undiluted

• 5 whole cloves

• 1 cinnamon stick

• Zest strips of 1 orange (use a peeler to do this)

• Double cream, to serve

• Freshly grated nutmeg, to decorate

Put the gelatine sheets into a bowl and cover with cold water. Leave for 5min. Meanwhile, pour the port into a medium-sized pan and add the blackcurrant cordial, 200ml (7fl oz) water, the cloves, cinnamon stick and orange zest. Bring to the boil, and then take off the heat.

Lift the softened gelatine sheets out of the water and discard the water. Stir the gelatine into the hot port mixture. Cover and leave to infuse for 20min.

Strain the mixture into a jug and divide among six 150ml (¼ pint) wine glasses. Chill for at least 3½hr, or until set.

To serve, top each glass with a drizzle of double cream, if you like, and sprinkle over some freshly grated nutmeg.