2 c. cranberry juice cocktail
1 pkg. powdered fruit pectin
3/4 c. grape juice
3 1/4 c. sugar

Mix cranberry juice cocktail, grape juice and pectin in 3 quart saucepan until smooth. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil 1 minute, remove from heat. Quickly skim off foam. Immediately pour into hot sterilized jars. Let jars stand 1 hour. Cover with lids. Refrigerate no longer than 3 weeks or freeze no longer than 6 months. Makes 5 half pints jelly; 35 calories per tablespoon.