| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 7 |
c |
Sugar |
| 3 |
c |
Cranberry juice |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1 |
c |
Good port wine |
| 6 |
oz |
Liquid pectin |
INSTRUCTIONS
Just found a port wine jelly recipe in the cookbook "CRANBROOK
REFLECTIONS".
Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a
heavy, large saucepan. Bring to a boil, stirring frequently. Remove from
heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly
pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at
once with a thin; layer of paraffin. Cover with lids. Makes 9 half-pint
jars. (I process my jellies in boiling water for 20 minutes, using the Ball
lids that seal. I don't use paraffin.) Pat H. Posted to EAT-L Digest by Pat
Hogberg <DHOGBERG@ALPHA.ALBION.EDU> on Aug 29, 1997
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