Sloe Gin and Cranberry Jellies with Syllabub

I think that people fall into two camps – those that love jelly and those that don’t   It’s a bit like people and marmite   Very divisive

This is a grown up jelly and converts the jelly haters into jelly lovers.   It’s also a great way to show off the sloe gin or plum Shrub (Plum Shrub Fruit Liqueurs – Part 1 ) you’ve made.  If you haven’t got around to making any don’t worry, you can make this using port or any shop bought sloe gin.  It’s fantastic should you want a lighter pudding but one that still packs a flavour punch   It looks fantastic and very sophisticated and tastes delicious

Leaf gelatine is much easier to use than powdered in my opinion.   The most common brand in the supermarkets seems to be costa.   It is sold in packages of 15 leaves in packages weighing 25g. The leaves each measure 7cm x 11.7 cm.  As this recipe calls for a soft set in a glass and isn’t going to be turned out it uses much less than the instructions on the packet    In case you use a different brand I have given weight of gelatine to help you as the last thing you want is too hard a set.  See tips below if you want to use a powdered form instead as there is a link to a website that gives the conversion.

I always make this jelly the day before as,  because of the alcohol content,  the jelly does take the full 6 hours to set   Making it in advance stops me panicking as I am asleep and  therefore don’t check a few hours in and find  it’s all still liquid!

The syllabub topping is incredibly quick and easy but best made last minute. You could substitute the syllabub with cream or icecream if you want to avoid any last minute fuss.   I usually serve this with some shortbread alongside but lots of other biscuits such as brandy snaps etc work well.  (Tesco sell some lovely Almond Thins which I am particularly fond of)!

Ingredients (makes 8)

For the jelly:

  • 600ml/1pt cranberry juice
  • 400ml/14 fl oz sloe gin or port
  • 3 strips orange rind
  • juice of 1 orange
  • 1 stick cinnamon
  • 100g/3 1/2 oz) caster sugar
  • 20g (12 sheets of size specified above) of leaf gelatine

For the syllabub

  • 150ml double cream
  • 1tbsp icing sugar
  • juice 1/2 lemon
  • 3 tbsp sloe gin
  • Handful dried cranberries, chopped


  1. To make jelly simply put all ingredients apart from leaf gelatine into a saucepan and bring to almost a boil
  2. Turn down heat and simmer gently for about 10 mins. Remove from heat
  3. Soak gelatine leaves in cold water for 2 mins to soften then squeeze out and add to jelly mixture stirring until dissolved
  4. Pour into 8 glasses or dishes and leave to set in fridge which will take at least 6 hours but preferably overnight.
  5. When you want to serve make syllabub. Whip cream, sugar, lemon juice and sloe gin until soft peak.
  6. Spoon on top of jellies and scatter over chopped cranberries.


For more information on gelatine go to


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