The perfect addition to any Holiday cheese plate, this cranberry red pepper jelly is easy to make and sure to impress.
Prep Time8 minutesmins
Cook Time15 minutesmins
Total Time23 minutesmins
Course: Appetizer
Cuisine: American
Keyword: appetizers, Christmas, Holiday
Servings: 12people
Cost: $6
Equipment
Heavy bottomed medium saucepan
Ingredients
3red bell peppers, finely minced
2Fresno or jalapeno peppers, seeded and finely mincedleave in seeds for extra heat
1cupgranulated sugar
1tspred pepper flakes
1/2tspKosher salt
1/4cupliquid pectin
1/4cupcranberry juiceor 1 Tbsp lemon juice
3cupscranberries, fresh or thawed if frozen
Instructions
In a heavy bottomed, medium saucepan, combine red peppers, chiles, sugar, red pepper flakes, and salt.
Bring to a simmer over medium heat and stir, dissolving the sugar as it cooks.
Add pectin and lemon juice and stir once to combine.
Reduce heat and cook at a simmer for 8-10 minutes.
Add cranberries and continue to simmer about 10 minutes more, or until cranberries start to burst and mixture begins to thicken. The jelly will thicken further as it cools.
Let jelly cool off the heat, then transfer to a jar and cover.
Refrigerate until cold and ready to serve.
This jelly will keep almost a month in the refrigerator.