Cranberry Hot Pepper Jelly Recipes

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SMALL-BATCH CRANBERRY HOT PEPPER JELLY



Small-Batch Cranberry Hot Pepper Jelly image

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

1 large sweet red pepper
2 jalapenos or 2 small hot chili peppers, seeded
1/4 cup water
3/4 cup cider vinegar
3/4 cup frozen cranberry juice concentrate, thawed
3 cups granulated sugar
1 (3 ounce) envelope liquid fruit pectin

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

CRANBERRY-PEPPER JELLY (HOT)



Cranberry-Pepper Jelly (Hot) image

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

2 -4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers (optional)

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.

CRANBERRY JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

JALAPENO CRANBERRY JELLY



Jalapeno Cranberry Jelly image

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

3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
10 drops red food coloring, optional

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.

CRANBERRY-PEPPER JELLY



Cranberry-Pepper Jelly image

Provided by Bon Appétit Test Kitchen

Categories     Side     Thanksgiving     Low Fat     Quick & Easy     Low Cal     Low Sodium     Cranberry     Fall     Healthy     Low Cholesterol     Simmer     Chile Pepper     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

3 red bell peppers, finely chopped
2 Fresno or red jalapeño chiles, seeded and finely chopped
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 cup liquid pectin
1 tablespoon fresh lemon juice
3 cups cranberries, fresh or frozen and thawed
Ingredient info: Liquid pectin is available at most supermarkets and from amazon.com

Steps:

  • Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
  • Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.

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