Cranberry claret jelly

Yield: 4 Cups

Measure Ingredient
1 cup Cranberry juice
½ cup Dry red wine
½ cup Granulated sugar
85 millilitres (1 pouch) Certo Liquid Fruit
Pectin

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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