Festive jelly

Serves: 20

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Total Time: 13

Prep Time: 10

Cook Time: 3

• 225 gram(s) (8oz) cranberries
• 125 gram(s) (4oz) golden caster sugar
• 225 gram(s) (8oz) mixed frozen summer berries
• 8  gelatine leaves
• 750 ml bottle Prosecco
• 4 tablespoon(s) crème de Cassis

Method

1. Put cranberries and sugar in a pan and heat gently till sugar has all dissolved and cranberries have 'popped' and softened slightly, then add mixed berries and gently combine.
2. Put gelatine in a bowl and cover with cold water till softened. Pour 150ml/1?4 pint Prosecco into a pan with crème de Cassis. Remove gelatine from liquid, squeeze out and add to pan. Heat gently till gelatine is dissolved. Pour into a large jug and gradually stir in rest of Prosecco.
3. Spoon fruit into 12 glasses - don't worry if they don't all match - and arrange glasses on a tray. Pour on Prosecco mixture and chill.
4. TIP You can omit the cranberries and use just mixed frozen berries - or try blueberries.

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