Champagne Cherry and Berry Jelly (Jello)

Another internet find. Great for our hot summer Christmas. Use a 23cm non stick moulded cake tin to put the jelly into.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1 (750 ml) bottle  sparkling white wine
• 1 1⁄2 cups caster sugar
• 5  teaspoons unflavored gelatin (powder)
• 300  g raspberries (2 punnets)
• 150  g blueberries (1 punnet)
• 300  g cherries

Directions

1. In a saucepan heat the sparkling white wine and add the caster sugar and stir to dissolve through.
2. Once hot add the cherries and heat through for around 5 minutes. Then remove liquid and cherries and put aside in a glass bowl.
3. Completely dissolve the gelatine in 2 tablespoons of very warm water, stirring thoroughly.
4. Stir gelatine through wine and cherries.
5. Add the berries to the mixture and stir.
6. Very lightly spray the moulded tin with canola spray.
7. Ladle the mixture into the tin and cool to room temperature before placing plastic wrap over the tin and placing into the fridge.