Cienna Berry Sangria Jellies

Recipe and photography created for Brown Brothers.

Serves 4-6

• 3½ tsp powdered gelatine

• 2 cups Brown Brothers Cienna

• Zest of ½ an orange

• ½ cup sugar

• 2 tbsp orange liqueur

• 1 tbsp brandy

• 1 cup mixed berries and pitted cherries

1. Add ½ cup water to a small bowl. Sprinkle the gelatine over the surface, and let it sit for 5 minutes to bloom.

2. In a small saucepan, combine ½ cup of the Cienna, the sugar and orange. Heat gently, stirring occasionally, until the sugar dissolves (don’t let the mixture boil). Remove from the heat.

3. Add the bloomed gelatine, and whisk until dissolved. Remove from the heat.

4. Stir in the remaining 1½ cups Cienna, orange liqueur and brandy.

5. Divide the berries and cherries between 4–6 glasses, ramekins or moulds. Pour the jelly mixture over the fruit.

6. Refrigerate for 4–6 hours, or overnight, until set.

7. When ready to serve, garnish with fresh berries, cherries and mint leaves. Serve chilled.