Spiced lambrusco jelly

Delia Smith's Winter Collection. Serves 6. 9 steps

570ml water	bring to just below boiling; remove from heat, leave 1 hour	strain; bring to just below simmering	Refrigerate 1 hour or until on the point of setting	Cover with clingfilm, refrigerate 5 hours or until set
1 orange's zest
75g caster sugar
1 cinnamon stick
6 cloves
1 blade mace
22g powdered gelatine		remove from heat, sprinkle gelatine over while whisking; leave until gelatine dissolves
1 orange's juice	strained	mix in
425ml dry red Lambrusco			Stir in well

If you can't find dry Lambrusco, use sweet.

When Lu made it, the Lambrusco seemed to make little bits of the mixture curdle. Maybe he didn't strain something properly? The jellies were still fine to eat.