3 c. cranberry juice cocktail
7 c. sugar
1/4 tsp. cinnamon
1/4 tsp. cloves
1 c. port wine
1 bottle liquid fruit pectin

Combine cranberry juice, sugar, cinnamon and cloves in a large, deep saucepan. Mix well. Stir over high heat until sugar is dissolved. Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat and stir in wine and pectin. Skim off foam with a metal spoon. Pour at once into hot sterilized jelly glasses. Cover at once with 1/8 inch hot paraffin. Cool, cover and store in a cool dry place. Makes about 8 cups.