Cranberry Claret Jelly

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Title: Cranberry Claret Jelly
Yield: 4 Cups
Categories: Fruits, Jams


1 c Cranberry juice
1/2 c Dry red wine
1/2 c Granulated sugar
85 ml (1 pouch) Certo Liquid Fruit

Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan
set over high heat. Bring to a full rolling boil and boil for 1 minute,
stirring constantly. Remove saucepan from heat. Immediately stir in liquid
fruit pectin. Skim off foam. Pour into warm sterilized jars, leaving a
1/4-inch headspace. Seal right away with 2-piece lids or a thin layer of
hot paraffin and a lid. Keep refrigerated. Jelly is wonderful served with
roast turkey, duck or pork, or spread on toast.

Source: Chatelaine magazine, December 1993, page 111

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