Title: Cranberry Claret Jelly
Categories: Fruit Jam
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.

Source: Chatelaine magazine, December 1993, page 111

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