Mulled Wine Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 ml red wine, dry
- 500 g preservin suar, 2: 1
- 1 piece (s) lemon peel
- 1 star anise
- 1 stick cinnamon, small
- 2 clove (s)
- 2 grains allspice
- 1 cardamom pod (s), lightly pressed
- 0.5 ½ vanilla pod (s), slit open and scraped out
- Lemon juice
- 1 piece (s) orange peel
Print Recipe
Pin Recipe Instructions
- Put the red wine together with the spices in a saucepan and heat slowly.
- Remove the whites of the orange and lemon peel, otherwise it will be bitter. With the spices cloves, allspice and cardamom, 1 piece more can be added if you like it spicier.
- Just before the boiling point, take the pot off the stove and let it stand for about 2 hours so that the spices can steep. Strain the spices.
- Pour the wine into a large saucepan (caution, it foams very strongly!), Possibly add a little more to get 750ml. Stir in sugar and cook according to package instructions. If you like, you can add a few drops of lemon juice.
- Make a gel test.
- When the jelly is ready, pour it into prepared, sterilized twist-off jars while it is still hot.
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