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Cranberry claret jelly

Yield: 4 Cups

Ingredients:

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

Instructions:

Pectin 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

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