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 |
\N \N | 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