Jelly isn’t just for kid’s parties (although what better time to reconnect with your inner child than at Christmas), and this grown-up version is just the ticket for a festive celebration. Not only does this dish smell incredible and taste delicious, but the wobble is simply joyous!

To enjoy a glass of wine alongside your jelly on a plate, opt for something equally playful. Naranjo Torontel from Maturano, based in Chile, is a wonderfully aromatic and textured orange wine with candied orange peel and blossom character complemented by peaches in cream, zesty citrus and mineral undertones. Left in contact with its grape skins for eight months is what gives it an enticing pinky-orange hue.

For something a little lighter, try Higham Vineyard’s Higham Pink Rosé. Made from Pinot Noir grapes grown in Suffolk, this is elegant and delicate, entwining summer fruits with zippy freshness for a moreish sip.

If you have a sweet tooth, Château Briatte Sauternes is a classic Christmas tipple boasting hallmark marmalade and lemon peel notes complemented by quince jelly, amaretto biscuits, splash of ginger and acacia blossom.

5 fl oz (75 ml) port – could be ruby or tawny

5 fl oz (200 ml) red wine

Zest and juice ½ orange

About 6 fl oz (175 ml) freshly squeezed orange juice

1 cinnamon stick

1 bay leaf

Small piece of fresh root ginger, peeled

1 x 5 oz (142 g) pack orange jelly

Peel off the zest of the orange, then place it in a saucepan with the spices, port and claret. Let the whole thing gradually heat up, but don’t let it come to the boil. Infuse for about an hour.

Strain and then bring the liquid up to just below the simmering point again, then whisk in the cubes of jelly until they’re absolutely dissolved. Now pour it all through a strainer into a glass measuring jug and make it up to exactly 1 pint (570 ml) with the orange juice.

Pour into a mould or glasses and chill until set.