1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS"
1: Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan
2: Bring to a boil, stirring frequently
3: Remove from heat; stir in wine and pectin
4: Skim off foam with a metal spoon
5: Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace
6: Seal at once with a thin; layer of paraffin
7: Cover with lids
8: Makes 9 half-pint jars
9: (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal
10: I don't use paraffin
11: ) Pat H
12: Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@ALPHA
13: ALBION
14: EDU> on Aug 29, 1997