Cranberry Wine Jelly

      It's week 2 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic.  This week I have another stunning holiday hostess gift for you.  When I go to parties I often like to take the hostess a bottle of wine along with a few wine glasses.  During the holidays I like to add in a jar of jam or jelly and this cranberry wine jelly pairs wonderfully with a full bodied red wine.

      This is one of the easiest jellies I've made because it simply has sugar, red wine, and cranberry juice in it.  It's a gorgeous deep red color and the flavor is simple but delicious.  It's great in thumbprint cookies or on toast but it can also be poured over top of a block of cream cheese at a holiday party and then spread onto crackers for an easy but elegant appetizer.

Cranberry Wine Jelly (from Ball's Blue Book Guide to Preserving)
2 c. cranberry juice cocktail
3 1/2 c. sugar
1 pouch Ball Liquid Pectin
1/4 c. dry red wine

1.  Prepare a boiling water canner and 4 half pint jars.

2.  Combine the cranberry juice cocktail and sugar in a large saucepan over medium heat, stirring until the sugar dissolves.  Bring the mixture to a boil, stirring constantly.

3.  Stir in the liquid pectin and return to a boil.  Boil hard for 1 minute, stirring constantly.

4.  Remove the jelly from the heat and stir in the wine.  Skim off foam if necessary.

5.  Ladle the jelly into hot jars.  Leave 1/4 inch of headspace.  Remove air bubbles and place two piece cap on top of the jar.  Screw to fingertip tight.

6.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**Makes 4 half pints** 

  This post linked to: 
Tasty Thursdays,  Full Plate Thursdays, Fantastic Thursdays, Tastetastic Thursday,