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.
- 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