Prep: 10 mins Cook: 25 mins
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
Ingredients
- 375ml red wine, such as Chinon
- 200g jam sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 star anise
Star anise
star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 clove
Clove
klo-veThe 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
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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