Cranberry Claret Jelly Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1 cup: Cranberry juice,
1/2 cup: Dry red wine,
1/2 cup: Granulated sugar,
85 milliliter: , (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
Source from luhu.jp
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
Source from luhu.jp