Cranberry-Pepper Jelly

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

From the kitchen of Carly

Bright cranberries meet roasted peppers and fresh heat in a jelly that walks the line between sweet and spicy. Spread it on cheese boards, swirl into yogurt, or brush onto roasted chicken. Sharp, jammy, addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 red bell peppers, finely chopped
12 Fresno or red jalapeño chiles, seeded and finely chopped
11 cup sugar
11 1/2 teaspoons crushed red pepper flakes
11/2 teaspoon kosher salt
11/4 cup liquid pectin
11 tablespoon fresh lemon juice
13 cups cranberries, fresh or frozen and thawed
1Ingredient info: Liquid pectin is available at most supermarkets and from amazon.com

Instructions

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.