Source of Recipe
From "The All New Ball Book of Canning and Preserving"
"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 ½ cups port wine
◦ 2 ½ cups sugar
◦ 5 whole cloves
◦ 1 teaspoon black peppercorns
◦ 10 cups fresh or frozen cranberries (about 3 ¼ 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 ¼ 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 (½-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.