Low-Carb Mulled Wine Berry Jam

Low-Carb Mulled Wine Berry Jam

This sugar-free mulled wine berry chia jam is a great addition to your festive menu. It's easy to make and infused with bold flavours of the Holiday season: cinnamon, anise, cloves, vanilla, nutmeg, allspice, ginger, cardamom and orange.

After years of trying different chia jams, this one is my absolute favourite. The combination of spiced mulled wine and berries is beyond delicious. I used frozen berries which are easy to find any time of the year. All berries will work but I strongly recommend you used some cherries which are best with mulled wine.

Serve 2-4 tablespoons on top of full-fat yogurt, sour cream, coconut yogurt, keto ice-cream, or use as filling in any keto pie crust.

Preparation time

Hands-on:    20 minutes
Overall:     1 hour

Nutritional values (per tbsp/ 20 g/ 0.7 oz)

Total Carbs	1.9	grams
Fiber	0.7	grams
Net Carbs	1.2	grams
Protein	0.3	grams
Fat	0.3	grams
of which Saturated	0	grams
Energy	16	kcal
Magnesium	2	mg (1% RDA)
Potassium	19	mg (1% EMR)

Macronutrient ratio: Calories from carbs (54%), protein (15%), fat (31%)

Ingredients (makes ~ 900 g/ 2 lb)

• 1 ½ cup dry red wine (360 ml/ 12 fl oz)
• ⅛ tsp nutmeg
• 2 whole cloves
• 2 whole allspice
• 2 whole cardamom pods
• 1 star anise
• 1 cinnamon stick
• 1 vanilla bean, split
• 2 slices ginger
• peel from ½ organic orange
• ⅓ cup granulated Erythritol (67 g/ 2.4 oz)
• 4 cups frozen berries (600 g/ 1.3 lb) - I used a combination of blackberries, raspberries, blueberries and cherries
• ¼ cup chia seeds (38 g/ 1.3 oz)

Tips:

• Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.
• Nutrition facts are estimated - some ingredients are used for infusing. Also, some of the alcohol will be "cooked out".

Instructions

1. Pour the wine in a sauce pan. Add the nutmeg, cloves, allspice, cardamom, star anise, cinnamon stick, vanilla bean (split lenghtwise), ginger slices, and peel from half of an organic orange.
2. Bring to a boil and simmer uncovered over a medium-low heat for 12-15 minutes. Then turn off the heat and cover with a lid. Set aside to infuse for at least 30 minutes.
3. Strain into another sauce pan and return to the heat.
4. Add the Erythritol and berries.
5. Cook over a medium heat until it starts to boil (this will take 10-15 minutes).
6. Lower the heat and simmer for about 3 minutes.
7. Turn off the heat and add the chia seeds.
8. Mix with a spatula and set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
9. Transfer to a jar. Keep sealed and refrigerated for up to a week, or freeze in an ice cube tray for up to 6 months.

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