Red wine jelly
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
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Prep:10 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 36
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fat 0g
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saturates 0g
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carbs 7g
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sugars 7g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 375ml red wine, such as Chinon
- 200g jam sugar
- 1 star anise
- 1 clove
- 2½ cm piece cinnamon stick
- pinch of allspice
- ½ split vanilla pod, seeds scraped out
Method
Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.