Skip to main content
Epicurious
Cookbooks

Port Wine Jelly

Recipe information

  • Yield

    Yields 5 half-pint jars

Ingredients

1 cup port wine
1 cup cranberry juice
3 1/2 cups sugar
1/2 bottle Certo

Preparation

  1. Stir wine, juice, and sugar together in double boiler over medium heat until sugar is dissolved. Remove from heat and add Certo. Pour into sterilized jars and seal immediately.

Paula Deen's Kitchen Classics
TagsJamSpreadsCondimentPortAlcoholBeveragesDairy FreeGluten FreeNut FreeVegetarianPickle & PreserveCookbooks
Read More
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Apple Juice Bread
This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Pumpkin Black Bean Enchiladas
Enchiladas meet pumpkin in this cozy weeknight dinner.