Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS". Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan. Bring to a boil, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids. Makes 9 half-pint jars. (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal. I dont use paraffin.) Pat H. Posted to EAT-L Digest by Pat Hogberg on Aug 29, 1997