Christmas Cranberry and Champagne Jellies

These beautiful little jellies make a fantastic low calorie alternative to traditional Christmas pudding and are truly easy to make.


  • 450ml sparkling wine or champagne
  • 450ml cranberry juice
  • 100g Sugar
  • 8 gelatin leaves
  • Mint sprigs for decoration


  1.  Pour 400ml of the cranberryjuice in a saucepan, add sugar and bring to a boil.
  2. Turn heat down and let it simmer until all the sugar has dissolved.
  3. Soak the gelatine leaves in the 50ml cranberryjuice you kept apart.
  4. When soft, add the leaves to the still hot juice.
  5. Stir until dissolved.
  6. Leave to cool completely.
  7. Very slowly pour the sparkling wine into the cool cranberry mixture. Do not be tempted to pour in the champagne if the juice hasn’t cooled completely: the warmth will kill your bubbles.
  8. Stir gently to preserve as much bubbles as possible. Make about 900 ml.
  9. When the bubbles have calmed down, pour (slowly) into champagne flutes or coupes.
  10. Chill the glasses in the fridge until the jelly has set.
  11. Decorate with a sprig of mint and serve.

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