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[RayZentz AT aol.com]

Sorry I took so long to reply to your request.   Several years  ago, I 
developed a variant on a Raspberry Jelly recipe I found.    During the 
processing, I 
use an amount of Asti Spumante champagne, which adds a  wonderful "zing" to 
the taste.   I gave it to some friends and  relatives as a "visiting" gift, 
and 
now have high demand for it every  year.   Added with some homemade breads, 
as you mentioned, have never  heard anything but appreciation, and several of 
my relations actually fight over  who gets the jar when we do white elephant 
gift exchanges.
 
While I have been tempted to try the recipe with other juices, I haven't  yet 
taken the time to do it.
 
Ray