Sauce: Cranberry Pepper Jelly

Photo by chris m.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 3

    red bell peppers, finely chopped

  • 2

    Fresno or red jalapeƱo chiles, seeded and finely chopped

  • 1

    cup sugar

  • 1 1/2

    teaspoons crushed red pepper flakes

  • 1/2

    teaspoon kosher salt

  • 1/4

    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.

Directions

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. 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.

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