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Christmas Kanten jelly

Prep Time:

30 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe

This is a very versatile Christmas jelly dish. You can serve it in place of a traditional Christmas dessert if, (like me) your tummy can't cope with a heavier dessert after a Christmas main course. Or you can serve it as part of a Christmas supper at the end of the day. The grape juice makes a great non-alcoholic alternative to mulled wine as well - if you want to do this, just prepare the first part of the recipe and dispense with the cocunut cream.


1 orange, rinsed

1 lemon, rinsed

600ml good quality purple grape juice (or red wine for the alcohlic version of this dessert)

4 cloves

1 cinnamon stick

1 tsp nutmeg

4 g kanten powder

2 tins of thick coconut milk tin (or double cream for the non-vegan version) you will only need the thick part of the coconut milk

some festive sprinkles

4 serving glasses


grate the orange and lemon skins and put the zest in a bowl

squeeze the juice from 1 orange and 1/2 lemon and add to the zest

pour the purple grape juice (or your wine)  into a saucepan. add the peel and juice, cloves, cinnamon stick and nutmeg. stir everything together

bring to the boil and simmer for 1 minute. turnoff the heat and let the liquid stand for 20 minutes to infuse all the flavours

pour the juice through a sieve into a bowl and then pour back in your saucepan

now, add the kanten powder. bring to the boil stirring occasionally and simmer for 2 mins

leave the saucepan to stand for a couple of minutes, then pour the juice into your serving glasses

when the kanten has cooled to luke warm,  put the glasses  into your fridge

to make the topping:

open the cans of coconut milk. spoon out the only the thick, creamy part of the milk. put the coconut cream into a bowl and whisk until thickened (I suggest you do this just before serving your kanten jellies)

spoon the whipped cream over the kanten.  

finally, decorate with some sprinkles and/or other festive adornments

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