cranberry pepper jelly

November 23, 2011

Thanksgiving hasn’t even happened yet and here I go talking about what to do with leftovers.

I suppose it has something to do with the fact that we aren’t hosting and that my only plan is to show up with various homemade treats and a hearty appetite for both brussel sprouts and dish washing.

But as everyone is brining, and mashing, and pie-ing (best new verb ever!) I have been channeling my efforts into a hostess present that travels well and can be enjoyed by all for the post-meal meal.

Enter stage left cranberry pepper jelly. Sweet, tart, a kick of heat, and absolutely made for The Friday Turkey Sandwich.

Cranberry Pepper Jelly
Makes 3 cups

Adapted from Bon Appetit

3 red bell peppers, finely chopped
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/4 cup liquid pectin
1 tablespoon lemon juice
3 cups fresh cranberries
zest from one lemon

In a large saucepan over medium heat, combine the peppers, sugar, red pepper flakes, and salt. Bring to a simmer, stirring to dissolve the sugar. Add the liquid pectin and lemon juice and reduce the heat slightly. Simmer for 10 minutes. Add the cranberries and simmer until they begin to burst and the juices start to thicken. Just as you are about to take the jelly off the heat, stir in the lemon zest. Transfer to clean jars and store in the fridge.


{ 3 comments… read them below or add one }

Jessica W. November 23, 2011 at 11:05 pm

This looks freaking delicious. I think I’m going to make it for little xmas gifts!


Betsy November 18, 2018 at 3:19 pm

I made this yesterday and canned it. My cranberries had been frozen for almost a year and were a little dried out, so I added some cranberry juice cocktail to make ir less thick. It turned out hotter than like, so I will reprocess it with more cranberries. The flavor is otherwise wonderful. I serve it on a block of cream cheese, with crackers.


Basomi1 June 16, 2015 at 3:09 am



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