Cranberry-Pepper Jelly

By Mother_Daniel

A sweet-hot addition to that leftover holiday turkey sandwich or over cream cheese for spreading on crackers.

From BON APPÉTIT / Recipes

Ingredients

• 3 Finely chopped red bell peppers
• 2 Finely chopped, seeded Fresno chilies or red Jalapeno chilies
• 1 C. Sugar
• 1 1/2 t. Crushed red pepper flakes
• 1/2 t. Kosher salt
• 1/4 C. Liquid pectin
• 1 T. Fresh lemon juice
• 3 C. Fresh or frozen (thawed) whole cranberries

Preparation

Step 1

Combine first five ingredients in a heavy, wide pot over medium heat and bring to simmer, stirring to dissolve sugar. When sugar has dissolved, stir in liquid pectin and lemon juice. Reduce heat and continue to simmer gently for 10 minutes; stirring constantly to avoid scorching.

Stir in fresh or thawed frozen cranberries, stirring and simmering gently until cranberries burst and juices thicken; about 10 minutes.

Transfer jelly to jar(s) or glass or ceramic bowl. Let cool and cover. Will keep 3 weeks in refrigerator.