Red wine jelly
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 200ml/7fl oz
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 36 | |
| low in | 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
- 2.5cm piece cinnamon stick
- pinch of allspice
- ½ split vanilla pod , seeds scraped out
Method
- STEP 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.
Goes well with
Recipe from Good Food magazine, November 2015
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