In a saucepan mix together all ingredients EXCEPT sugar. Cook the berries over low heat, stirring and crushing them with a spoon, until they are soft. Pour the mixture through a jelly bag, without squeexing the bag, and measure it. For each cup of juice stir in one cup of sugar and cook the syrup over low heat until a little jells when dropped on a cold plate. Pour the jelly into hot sterilized glasses and seal.
My be served as an accompaniment to roast meats and poultry.
Gourmet Magazine, June 1967 MM format by Dave Sacerdote
Random recipe of the day