- 110g/4oz strawberries
- 110g/4oz blackberries
- 110g/4oz raspberries
- 110g/4oz blue berries
- 110g/4oz loganberries
- 2 oranges, juice only
- 110g/4oz sugar
- 1 vanilla pod, split lengthways
- 1 cinnamon stick
- 500ml/17fl oz red wine (something light, for example pinot noir)
- 300ml/10fl oz red port
- 8 sheets gelatine
- In a hot pan place the sugar with the vanilla and cinnamon.
- Start adding the berries, firmest first and softest last and then the orange juice.
- Cook the berries for approximately 5 minutes and remove from the heat. Chill them in the fridge.
- Warm the wine and port in a pan. Soften the gelatine in a little cold water and slowly add to the wine. Once it is all incorporated place it in a flat container and chill it.
- Once the jelly has set, place it on a clean cloth and chop the jelly into small crystals, then put it back in the container.
- Spoon the jelly into the centre of the plate and drizzle the berries around it to serve.