Red wine jelly
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
- Prep:10 mins
Cook:25 mins
- Easy
Nutrition per serving
- kcal 36
- fat 0g
- saturates 0g
- carbs 7g
- sugars 7g
- fibre 0g
- protein 0g
- 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.
