Plums, prunes or mirabelle plums in mulled wine

Ingredients for 1 servings:

• 2 kg of fruit (e.g. plums, prunes, mirabelles, etc.)
• 1 liter red wine, dry
• 250 g sugar
• 1 stalk(s) cinnamon
• 1 star anise
• 1 pinch(s) of nutmeg, alternatively a piece of mace
• 2 cloves
• 12 cl schnapps (e.g. juniper, plum brandy, rum)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

sweet compote with alcohol

Bring the wine to a boil with the sugar and spices. Turn off the heat and let it steep with the lid closed (about 30 minutes, or longer if necessary). Fill 6 half-liter jars tightly with the washed and pitted fruit (to about 0.5 cm below the rim). Add 2 cl of schnapps to each jar. Fill the jars just below the rim with the sugared and spiced red wine. Seal the jars with wet rubber bands and lids and secure with clamps. Sterilize in a preserving kettle for 30 minutes at 80°C. Or place on a baking sheet filled with about 1 cm of water in the oven and set it to 175°C. As soon as the first bubbles appear in the jars, turn off the oven. In both cases, do not remove the jars until they are completely cool. Then the clamps can be removed. The jars will keep for several months if you can lift them by the lid without it coming off. Sterilization creates a vacuum inside the jar, ensuring their shelf life. When storing, you should check every few weeks: touch the lid and lift it. If the lid is tight, the contents are still good. If the lid is loose, the vacuum is no longer there, and the contents should be discarded.