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Cranberry Claret Jelly


Yield: 4 Cups

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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.