Cranberry Port Jelly

I saw a recipe in Everyday With Rachel Ray magazine for a cranberry port gelatin dish made in a jelly mold. This gave me the idea of making a jelly to use up some of the port wine I had made a couple years ago at the wine making shop. It turned out great!

Cranberry Port Jelly
Prep time
Cook time
Total time
Serves: 8 cups
  • 8 cups cranberries (fresh or frozen)
  • 5 cups ruby port wine
  • 3 cups water
  • 5 cups sugar
  • 1 pouch liquid pectin
  1. Place cranberries into a large stockpot. Add port and water. Bring to a boil on medium heat, stirring occasionally.
  2. Reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
  3. Remove from heat and pour into jelly bag (or cheesecloth) and allow juice to drain through into a bowl. (for clear jelly do not squeeze)
  4. Measure 6 cups of prepared juice into a large saucepan. Add sugar and stir. Bring to full rolling boil over high heat, stirring constantly. Boil for 1 minute.
  5. Remove from heat and immediately stir in pectin. Stir and skim foam for 5 minutes.
  6. Pour into warm, sterilized jars and seal. Let stand at room temperature until set. Makes about 8 cups jelly.


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