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Bon Appétit

Cranberry-Pepper Jelly

By The Bon Appétit Test Kitchen

4.6

(13)

Image may contain Plant Food and Fruit
Photo by Christopher Testani

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsCondimentJamSpreadsBell PepperVegetableFresno ChileChileJalapeñoCranberryBerryFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasyThanksgivingBon Appétit

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