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    Cranberry-Port Jelly

    Source of Recipe

    From "The All New Ball Book of Canning and Preserving"

    Recipe Introduction

    "Take cranberries back from the holidays with this one! Sour, tart berries are a perfect match with luscious port wine in this spectacular jelly. From cheese plates to sandwiches, there are so many uses."

    List of Ingredients

    ◦ 2 cups port wine
    ◦ 2 cups sugar
    ◦ 5 whole cloves
    ◦ 1 teaspoon black peppercorns
    ◦ 10 cups fresh or frozen cranberries (about 3 pounds)


    Bring first four ingredients to a boil in a 6-quart stainless steel or enameled Dutch oven, stirring until sugar dissolves. Add cranberries, and return to a boil; reduce heat, and simmer, uncovered, 15 minutes or until cranberry skins begin to split.

    Pour cranberry mixture through a fine wire-mesh strainer into a large bowl, pressing berries with the back of a wooden spoon to release as much juice as possible. Pour juice into a large stainless steel saucepan. Bring to a boil; boil 2 minutes. Remove from heat.

    Ladle hot jelly into a hot jar, leaving inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

    Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

    Makes about 4 (-pint) jars

    Peak of Freshness:
    Though you can use frozen cranberries, sometimes their pectin diminishes during processing. Fresh cranberries, however, are very high in natural pectin and have consistent gelling qualities.




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