Cranberry Claret Jelly
Ingredients
- 1 c cranberry juice
- 1/2 c dry red wine
- 1/2 c granulated sugar
- 85 milliliter (1 pouch) Certo Liquid Fruit Pectin
Instructions
Yield: 4 cups. 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.