Cranberry Port Gelee
Good morning everyone! Happy Thanksgiving! So I love the Canal House's Cranberry Port Gelee and I've made it the last couple of years in lieu of traditional cranberry sauce. I made it yesterday evening and when I took it out of the fridge this morning it hadn't set up very much - still entirely too liquid-y (although delicious - I stirred some in my morning yogurt). Any hope of salvage or do I have to start over?