Port Wine Jelly

Port Wine Jelly

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Ann Hollowell's Port Wine Jelly made on The Cooking Lady

Ingredients
1 fifth dark port wine
½ cup cranberry juice
2 tablespoons lemon juice
6 cups sugar
1 box Certo (2 3-ounce packages)

What To Do
Combine first four ingredients, and bring to a boil. Remove from heat and stir in both packets of Certo. Stir for five minutes. Put in hot, sterilized jar and seal. Don’t over tighten the lids. Make 7 to 10 ½ pint jars.

Excellent with pork, turkey, chicken, and wild game.

From the episode: Thanksgiving Test Kitchen

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2 Responses to Port Wine Jelly

  1. N Jones November 19, 2011 at 5:58 am #

    I thought this recipe was interesting and would like to try it for Thanksgiving. However, I did not see or hear if you water-bathed the Jelly or not. I usually water-bath all my jellies about 5-10 minutes for storage. Is this a refrigerator or shelf-storage recipe?

Trackbacks/Pingbacks

  1. Thanksgiving Test Kitchen « Ann Hollowell – The Cooking Lady - TV's "The Cooking Lady's" Online Home - November 19, 2011

    […] table. Take cranberry sauce (I love the jellied variety the best) this year I want to also offer Port Wine Jelly. And a new addition to the dessert table, an Apple Tart with a drizzle of Calvados – a French […]