Red wine jelly
- Alex Hollywood
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Makes 200ml/7fl oz
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.5 out of 5.2 ratingsRate
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This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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375ml red wine
such as Chinon
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200g jam sugar
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1 star anise
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1 clove
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2.5cm piece cinnamon stick
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pinch of allspice
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½ split vanilla pod
seeds scraped out
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Nutrition: per tbsp
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kcal36
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fat0g
low
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saturates0g
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carbs7g
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sugars7g
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fibre0g
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protein0g
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salt0g
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Method
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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.
Recipe from Good Food magazine, November 2015
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A star rating of 4.5 out of 5.2 ratings
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