Recipe - Cranberry Port Wine Jelly

7 cup Sugar
3 cup Cranberry juice
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
1 cup Good port wine
6 ounce Liquid pectin

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 halfinch headspace. Seal at
once with a thin; layer of paraffin. Cover with lids. Makes 9 halfpint
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 EATL Digest by Pat
Hogberg DHOGBERG@ALPHA.ALBION.EDU on Aug 29, 1997