Go Back
+ servings
cranberry red pepper jelly

Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

The perfect addition to any Holiday cheese plate, this cranberry red pepper jelly is easy to make and sure to impress.
Prep Time 8 mins
Cook Time 15 mins
Total Time 23 mins
Course Appetizer
Cuisine American
Servings 12 people
Calories 90 kcal


  • Heavy bottomed medium saucepan


  • 3 red bell peppers, finely minced
  • 2 Freso or jalapeno peppers, seeded and finely minced leave in seeds for extra heat
  • 1 cup granulated sugar
  • 1 tsp red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/4 cup liquid pectin
  • 1/4 cup cranberry juice or 1 Tbsp lemon juice
  • 3 cups cranberries, fresh or thawed if frozen


  • 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.


Calories: 90kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 102mgPotassium: 106mgFiber: 2gSugar: 19gVitamin A: 1023IUVitamin C: 49mgCalcium: 7mgIron: 1mg
Keyword appetizers, Christmas, Holiday
Tried this recipe?Let us know how it was!