Skip to main content
Epicurious

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
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.