A DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). Thanks to natural pectin in the cranberries, the gelée sets up all on its own, without gelatin or agar. Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) —Genius Recipes
port (or red wine or Madeira)
12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted)
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