Cranberry claret jelly
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberry juice |
| ½ | cup | Dry red wine |
| ½ | cup | Granulated sugar |
| 85 | millilitres | (1 pouch) Certo Liquid Fruit |
| Pectin | ||
Directions
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 ¼-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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