Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS". Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan. Bring to a boil, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids. Makes 9 half-pint jars. (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal. I dont use paraffin.) Pat H. Posted to EAT-L Digest by Pat Hogberg
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|Serving Size: 1 Serving (5719g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 27.6mg||1 %|
|Potassium 1034.1mg||27 %|
|Total Carbohydrate 4301.3g||1265 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 4289.5g|
|Protein 2.9g||4 %|
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Calories per serving: 16907
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