Cranberry-Pepper Jelly
A sweet and spicy homemade jelly combining the tartness of cranberries with the heat of bell peppers and chiles. Perfect as a spread or condiment, this vibrant red jelly offers a beautiful balance of flavors.
4 servings
35 min
Be the first to rate this recipe
Ingredients
- •3 whole red bell peppers, finely chopped
- •2 whole Fresno or red jalapeño chiles, seeded and finely chopped
- •1 cup sugar
- •1½ teaspoons crushed red pepper flakes
- •½ teaspoon kosher salt
- •¼ cup liquid pectin
- •1 tablespoon fresh lemon juice
- •3 cups cranberries, fresh or frozen and thawed
- •Ingredient info: Liquid pectin is available at most supermarkets and from amazon.com
Cooking Instructions
- 1.
Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
15 min
- 2.
Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.
20 min
