Cranberry Pepper Jelly is a quick pepper jelly made with mildly spicy jalapeno peppers and cranberries which add both a beautiful jewel toned color and a nice sweet tart flavor.
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Cranberry jelly
Cranberry jelly is a quick jelly recipe made with a combination of jalapenos, fresh cranberries, diced red pepper, vinegar, pectin and sugar.
It can be stored refrigerated or to increase the shelf life try canning cranberry jelly instead.
It’s delicious poured over cream cheese in a classic cream cheese dip. Or try it smeared on deli sandwiches or as a glaze for pork and chicken.
However you use it you’re going to love this homemade cranberry jelly recipe!
Ingredients
- Cranberries – if fresh cranberries are available, use fresh. Or you can use frozen cranberries instead.
- Bell pepper – sweet red or orange bell pepper
- Peppers – a mix of jalapeno peppers and spicier serrano peppers make a delicious spicy and sweet jelly. Or you can use only the jalapeno peppers instead for a less spicy jelly.
- Granulated sugar
- White vinegar
- Pectin
Step by step instructions
- Add chopped cranberries, bell peppers, chile peppers, and vinegar to a large stockpot. Bring to a rapid boil.
- Meanwhile, whisk pectin into half of the granulated sugar to combine.
- Slowly stir sugar and pectin mixture into boiling vinegar mixture.
- Once dissolved, stir in remaining sugar and return to a rolling boil.
- Boil rapidly for 1 minute.
- Remove from heat and pour into sterilized jars. Either store refrigerated or process in a water bath canner for longer shelf life.
- Enjoy!
Shelf life
Stored refrigerated pepper cranberry jelly will last for up to a month. Or you can freeze for up to 6 months. Or to increase the shelf life even more you can try canning cranberry jelly instead!
Canning cranberry jelly
To make canned cranberry jelly simply pour while still hot into sterilized pint jars leaving ¼″ of headspace. Wipe rims and top with sterilized lids and rings. Place in a water bath canner and process for 10 minutes, remove and allow to cool for 24 hours before removing rims and storing for up to 18 months.
How to use
Use cranberry pepper jelly in so many ways! Pour over a block of cream cheese and serve with crackers to make a festive spin on the classic pepper jelly and cream cheese dip. Or slather on sandwiches and wraps. It adds a delicious sweet and spicy flavor to burgers too.
Try using it as a marinade and glaze for chicken, fish and pork.
Use as a dipping sauce for fried foods like coconut shrimp, tempura, firecracker rolls, chicken skewers and so much more!
Yield
This recipe yields roughly 3 pints of jelly, or about 6cal cups. A serving of jelly is roughly 1 tablespoon so this recipes makes about 96 servings of jelly.
📖 Recipe
Ingredients
- 1 ½ cups cranberries chopped
- 1 ½ cups bell pepper chopped
- ½ cup jalapeno peppers chopped
- ½ cup serrano peppers chopped
- 2 cups distilled white vinegar
- 6 cups granulated sugar
- 2 tablespoons powdered pectin
Instructions
- Add chopped cranberries, bell peppers, chile peppers, and vinegar to a large stockpot. Bring to a rapid boil.1 ½ cups cranberries, 1 ½ cups bell pepper, ½ cup jalapeno peppers, ½ cup serrano peppers, 2 cups distilled white vinegar
- Meanwhile, whisk pectin into half of the granulated sugar to combine.6 cups granulated sugar, 2 tablespoons powdered pectin
- Slowly stir sugar and pectin mixture into boiling vinegar mixture to dissolve.
- Once dissolved, stir in remaining sugar and return to a rolling boil.
- Boil rapidly for 1 minute.
- Remove from heat and pour into sterilized jars. Either store refrigerated or process in a water bath canner for longer shelf life.
Nutrition
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