red pepper flakes?

tarragon?

-Kay

How about steeping in some garlic? Mint sounds good to me.

I have a similar dilemma, I have a bottle of cranberry wine that I am thinking of turning into jelly. I haven't decided whether to stick to straight wine jelly.

I had made apple, cranberry, and blueberry wines years ago, and would never turn them into jelly. They were just too good and colorful when poured out of a bottle and served. The blueberry wine was a deep purple color, not usually something you see as a wine. If the wine didn't taste good, then I suppose you could use it as a basis for a jelly, if you add other fruits, flavorings, or juices. Just keep in mind that most of the alcohol will boil out.