Hmm, May not be a problem if you use pectinase. I have a friend who made a delightful wine out of raspberry jelly. It turned out clear as a bell.
James,
> canned cranberry sauce is already jelled, which is something you don't want
> when making wine. I don't think It would clear well.
>
>
> --
> Roger Fuller
> snipped-for-privacy@penn.com
> > I live in the south and have not found a supplier for cranberrys.Also,
> > I cannot find pure 100% juice. Can I make cranberry wine from canned
> > cranberry sauce?
> > Thanks
> >
>
>