Cooking Recipe Cranberry Claret Jelly
Recipe Ingredients
1 c
Cranberry juice
1/2 c
Dry red wine
1/2 c
Granulated sugar
85 ml
(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 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.
Source: Chatelaine magazine, December 1993, page 111