Best 6 Cranberry Pepper Jelly Recipes
**Cranberry Pepper Jelly: A Versatile Condiment with a Sweet and Spicy Kick**
Brighten up your meals with the vibrant and flavorful Cranberry Pepper Jelly! This versatile condiment combines the tartness of cranberries with a touch of heat from peppers, creating a harmonious balance of sweet and spicy. Whether you're a fan of savory or sweet dishes, this jelly has something to offer everyone. From glazing roasted chicken or pork to adding a zesty twist to sandwiches and crackers, Cranberry Pepper Jelly elevates any dish it touches. But that's not all! This article presents a collection of delectable recipes that showcase the diverse culinary applications of Cranberry Pepper Jelly. From classic pairings like the Cranberry Pepper Jelly Meatballs to innovative creations like the Cranberry Pepper Jelly Cheesecake, each recipe highlights the unique flavor profile of this versatile condiment. Get ready to tantalize your taste buds and embark on a culinary journey with this remarkable jelly!
CRANBERRY PEPPER JELLY
Steps:
- Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
- Add vinegar and water to large stock pot.
- Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
- Add peppers and cranberries to the vinegar and water to pan.
- Bring to boil.
- Reduce heat.
- Simmer for about 10 minutes until everything is soft.
- Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
- Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
- Return to the saucepan.
- Add sugar/pectin mixture. Bring to rolling boil.
- Add the remainder of the sugar.
- Bring back to a full rolling boil. Boil hard for 1 minute.
- Fill hot jam into hot jars.
- Wipe rims.
- Attach lids. Tighten bands finger tip tight.
- Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.
Nutrition Facts : ServingSize 1 tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g
CRANBERRY-PEPPER JELLY (HOT)
This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.
Provided by Iron Bloomers
Categories Jellies
Time 1h15m
Yield 5 1/2 pt jars
Number Of Ingredients 6
Steps:
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
- Bring to a boil and then reduce heat.
- Cover and simmer 10 minutes.
- Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
- Measure 2 cups liquid.
- Discard pulp.
- In 4-quart kettle combine the 2 cups liquid and the sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin and if using, add the whole hot peppers.
- Return to a full rolling boil; boil 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
- Wipe rims, adjust lids.
- Process in boiling water bath for 5 minutes.
- Cool on wire rack.
- Jelly may require 2 to 3 days to set.
HOLIDAY CRANBERRY JELLY
Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO CRANBERRY JELLY
The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO CRANBERRY JELLY (CHRISTMAS JELLY)
This is one that will have your tastebuds begging for more. Note: When cutting hot peppers, disposable gloves are recommended and avoid touching your face. I saw the cutest idea. Place one very small whole pepper or one whole cranberry in each sterilized half-pint jar pouring over the liquid jelly and processing as recommended. This recipe halves easily. Also, I used cranberry juice cocktail in place of pure cranberry juice.
Provided by gailanng
Categories Jellies
Time 35m
Yield 8 (1/2 pints)
Number Of Ingredients 6
Steps:
- Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth.
- Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil that cannot be stirred down. Boil for 1 minute (no longer), stirring constantly.
- Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 740.4, Fat 0.1, Sodium 5.5, Carbohydrate 189.3, Fiber 0.8, Sugar 186.5, Protein 0.1
SMALL-BATCH CRANBERRY HOT PEPPER JELLY
Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
- Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 954.8, Fat 0.2, Sodium 10.9, Carbohydrate 242.3, Fiber 2.1, Sugar 233.3, Protein 0.7
Tips:
- Use fresh cranberries: Fresh cranberries will give your jelly the best flavor and texture. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.
- Choose the right peppers: The type of pepper you use will determine the heat level of your jelly. For a mild jelly, use sweet peppers like red bell peppers. For a spicier jelly, use hot peppers like jalapeños or habaneros.
- Don't overcook the jelly: Overcooking the jelly will make it tough and chewy. Cook the jelly until it reaches a temperature of 220°F (105°C) on a candy thermometer.
- Let the jelly cool completely before storing: This will help the jelly to set properly.
- Store the jelly in a cool, dark place: This will help to preserve the flavor and quality of the jelly.
Conclusion:
Cranberry pepper jelly is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for glazing meats, adding to sandwiches and wraps, or simply spreading on toast. With its sweet, spicy, and tangy flavor, cranberry pepper jelly is sure to please everyone at your table.
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