Submitted by: Joan

I saw a recipe in Everyday With Rachel Ray magazine for a cranberry port gelatin dish made in a jelly mold. This gave me the idea of making a jelly to use up some of the port wine I had made a couple years ago at the wine making shop. It turned out great!

Ingredients

8 cups cranberries (fresh or frozen)
5 cups ruby port wine
3 cups water
5 cups sugar
1 pouch liquid pectin

Directions

1. Place cranberries into a large stockpot. Add port and water. Bring to a boil on medium heat, stirring occasionally.
2. Reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
3. Remove from heat and pour into jelly bag (or cheesecloth) and allow juice to drain through into a bowl. (for clear jelly do not squeeze)
4. Measure 6 cups of prepared juice into a large saucepan. Add sugar and stir. Bring to full rolling boil over high heat, stirring constantly. Boil for 1 minute.
5. Remove from heat and immediately stir in pectin. Stir and skim foam for 5 minutes.
6. Pour into warm, sterilized jars and seal. Let stand at room temperature until set. Makes about 8 cups jelly.

This recipe is from Breakfast and Brunch, Jams and Jellies.

(0 votes, average: 0 out of 5)
You need to be a registered member to rate this post.

 Loading ...

 Email This Recipe