Mulled wine jelly with Chili
Mulled wine jelly is a fantastic Christmas gift idea for all spice lovers
Ingredients for the mulled wine jelly
750 ml dry red wine (e.g. Dornfelder)
1 piece of lemon peel
1 piece of orange peel
1 Star anise
1 small cinnamon stick
3 allspice corns
2 cardamom pods, slightly pressed
½ vanilla pods, slit and scraped
1-3 dried chillies, depending on taste and desired spiciness
500 g gelling sugar 2:1
If you don’t have all the spices at home or do not wish to buy them individually, you can use our Glühwein Punch Spice which is a ready made mix of cinnamon, orange peel, star anise, cloves and ginger (1 tbsp. per 750 ml).
Carefully peel the orange and lemon with a knife, taking care not to include any pith, as this will make the mulled wine bitter.
Put the red wine and the spices in a pot and heat them slowly, don’t boil them. Shortly before the boiling point, remove the pot from the hob and let it stand for approx. 2 hours so that the spices can infuse. Then strain the spices, reheat and serve.
Put the cooled wine in a large saucepan (caution: at the beginning it may foam up quite strongly!), if necessary, pour in a little more to reach 750 ml. Stir in the gelling sugar and cook according to the packet instructions. If you like, you can add a few drops of lemon juice, as then it will gel easier.
Perform a setting test (put 1 tsp of the liquid on a plate, this should become solid when cooled).
When the jelly is ready, fill it into jars which have been sterilised in boiling water.
Our tip: Try the same recipe with dry Riesling. You will be pleasantly surprised at the result. Our favourite !