Red wine jelly

Red wine jelly

By Alex Hollywood
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Prep: 10 mins Cook: 25 mins

Easy

Makes 200ml/7fl oz
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal36
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 375ml red wine, such as Chinon
  • 200g jam sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2½ cm piece cinnamon stick
  • pinch of allspice
  • ½ split vanilla pod, seeds scraped out

Method

  1. 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.

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