Red Wine and Cranberry Jelly


  • 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


  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.