1 cup cranberry juice
1/2 cup dry red wine
1/2 cup granulated sugar
85 ml (1 pouch) certo liquid fruit
1 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
