Cranberry claret jelly

1. Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan set over high heat.
2. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
3. Remove saucepan from heat.
4. Immediately stir in liquid fruit pectin.
5. Skimi off foam.
6. Pour into warm sterilized jars, leaving a ¼-inch headspace.
7. Seal right away with 2-piece lids or a thin layer of hot paraffin and a lid. Keep refrigerated.
8. Jelly is wonderful served with roast turkey, duck or pork, or spread on toast.