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Cranberry Wine Jelly

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Ingredients
  Sugar 7 Cup (112 tbs)
  Cranberry juice 3 Cup (48 tbs)
  Cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Port 1 Cup (16 tbs)
  Liquid fruit pectin 6 Ounce (2 Packages, 3 Ounce Each)
Directions

Combine the sugar, cranberry juice, cinnamon and cloves in a dutch oven or heavy kettle.
Bring to a boil, stirring to dissolve the sugar.
Boil for 1 minute, stirring frequently.
Remove from heat.
Stir in the port and pectin.
Skim off foam with a metal spoon.
Pour quickly into hot sterilized jars, leaving 1/2 inch head space; cover at once with a 1/8 inch layer of paraffin; seal with lids

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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