Serves: 5
Total Calories: 588

2 (10-ounce) packages raspberries in syrup, thawed
2 cups port wine
1 (1 3/4-ounce) package powdered pectin
3 cups sugar

Place raspberries with syrup in a blender container or a food processor bowl. Cover and blend or process until pureed. Press mixture through a sieve with a wooden spoon to remove seeds (you should have 2 cups puree).

In a large kettle, combine raspberry puree, port wine and pectin. Over high heat, bring to a boil. Stir in sugar all at once. Bring to a full boil and boil for 1 minute. Remov e from heat. Skim off foam. Pour into hot sterilized jars, leaving 1/2 -inch headspace. Cool, cover and refrigerate. Serve at room temperature as a spread or as an accompaniment for poultry or pork roast.

Nutritional Facts:

Serves: 5
Total Calories: 588
Calories from Fat: 0

More Recipes from the Holiday Cookbook Cookbook:
Apricot Chutney
Herbed Vinegar
Raspberry Port Jelly
Sangria Citrus Jelly
Sugarless Fruit Spreads