Cranberry Claret Jelly

Serves:

Ingredients:

1 c Cranberry juice
1/2 c Dry red wine
1/2 c Granulated sugar
85 ml (1 pouch) Certo Liquid Fruit
Pectin

Method:

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