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.
Equipment
- Heavy bottomed medium saucepan
Ingredients
- 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
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.
Nutrition
Calories: 90kcalCarbohydrates: 23gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 102mgPotassium: 106mgFiber: 2gSugar: 19gVitamin A: 1023IUVitamin C: 49mgCalcium: 7mgIron: 1mg
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