Red wine jelly

• red wine↗375ml ml

  such as Chinon

• jam sugar200g g
• star anise1
• clove↗1
• cinnamon stick↗2.5cm piece
• allspicepinch of

  pinch of

• split vanilla pod↗½

  seeds scraped out

Step-by-step instructions

1. 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.