JUMP into SPRING! Get your first 6 issues for
+ FREE HistoryExtra membership (special offers) - worth £34.99!
Lightly bruise the spices, and gently simmer with the salt in 300ml of water for 10 minutes.
Pour the claret or red wine into a separate pan, stir in the gelatin and leave to soak for 10 minutes. Strain the spiced water through a fine cloth or coffee filter into the pan, stir in the sugar and gelatin mixture, and gently heat while stirring until fully dissolved. Pour into a dish and leave in the fridge until fully set.