Summary

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

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Instructions

1. Put the red wine together with the spices in a saucepan and heat slowly.
2. 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.
3. 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.
4. 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.
5. Make a gel test.
6. When the jelly is ready, pour it into prepared, sterilized twist-off jars while it is still hot.