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Red Wine and Cranberry Jelly

I recently started experimenting with making my own preserves and jellies, and I found a great recipe for Cabernet Sauvignon Jelly from DJ’s Sugar Shack.  I love the idea of using wine in cooking just about anything, so this recipe was right up my alley.

This is a really easy recipe to make, even if you haven’t made jellies or preserves, and it makes a great gift in a jar!  I added cranberry juice to my recipe, just because I thought it would taste good, and it turned out great; it’s a little tart and a little sweet, and the flavor of the wine subtly comes through. As far as the wine, I used a Cabernet Sauvignon with bold flavor, but you can use whatever red wine you like.  My only suggestion would be to avoid a sweet wine.  Also, be sure to use a wine you would enjoy drinking; never cook with a wine you wouldn’t drink!

Serve this jelly with  crackers and aged cheeses or on top of cream cheese.  Delish!

 

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Red Wine and Cranberry Jelly


Scale

Ingredients

  • 1 bottle of red wine
  • 3¼ cups of sugar
  • 1 (3-ounce) envelope of liquid pectin
  • Juice of one lemon
  • 1 cup of cranberry juice (I used cranberry juice cocktail)
  • ⅛ teaspoon of butter

Instructions

  1. In a small sauce, pan bring 1 1/4 cups of wine to a boil over medium-high heat. Boil the wine until it is reduced to about 1/3 cup, about 20 minutes.
  2. In a large sauce pan, combine the sugar and remaining wine bring to a boil, stirring frequently. Add the pectin, lemon juice cranberry juice and butter. Stirring constantly, return to a rolling boil. Boil for 1 minute. It’s really important to bring it to a strong rolling boil and stir constantly. The first time I made this jelly I ended up throwing it out because I bring it to a strong rolling boil, so it didn’t get the jelly consistency I was hoping for.
  3. Remove from the heat and stir in the wine reduction.
  4. Carefully transfer jelly to sterilized jars with tight fitting lids. I preserved the jars in a water bath by boiling them in a water bath for 10 minutes. This can be done in a large pot or canner.

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About the author

Ericka @Chef PickyKid and Me

I love to cook and entertain for family and friends, and I especially love being in the kitchen with my daughter who loves to cook as well. I enjoy making recipes that are easy to prepare and use ingredients most people have in their kitchen. Visit me at www.chefpickykid.com!

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