1 cup cranberry juice
1/2 cup dry red wine
1/2 cup granulated sugar
85 ml (1 pouch) certo liquid fruit
1 pectin
A Recipe for
Cranberry Claret Jelly
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
This Recipe for Cranberry Claret Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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| Peter Oakley |
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| Anonymous |
This is a recipe for Cranberry Claret Jelly from the recipe cookbook of Recipes-to-go (Fruit)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
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Food Tip |
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
Serves: 4
Cranberry Claret Jelly Recipe brought to you by Recipes To-Go