Cranberry Wine Jelly

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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.

Cranberry Wine Jelly Recipe

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.

Cranberry Wine Jelly

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**

Cranberry Red WIne Jelly Recipe



  1. Our cranberry wine when to jell. Do not want to throw it out. Can I make a jam or jelly out of it. Thank you, Irene.

    1. Hello, I’m not sure what you are asking but I’d be happy to help you out. Please feel free to reach out via e-mail so that I can better help you.

  2. I need to know if you can substitute canned jellied cranberry sauce, melted, for the cranberry juice cocktail in making this jelly. If so, would I need to adjust the amount of sugar or pectin? Thanks so much for any advice you can offer!

  3. Hi Heather,
    This is a great recipe and what a special gift to give, my friends and family would love getting a jar of this beautiful jelly. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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