By the next day, however, I was already thinking of other possibilities. Since my freezer had about 15 bags of cranberries, I decided to make cranberry hot pepper jelly. I decided to adjust my recipe; instead of a green bell pepper, I would use red. Since red bell peppers tend to be sweeter, I knew, or at least hoped, the addition of the cranberries would balance out the sweetness. And, I wanted to amplify the heat factor, so I used all serranos rather than a mix of serranos and jalapenos. I kept the sugar and vinegar ratio the same. As you can see by the picture, the color was gorgeous, a beautiful holly red – perfect for the holidays. And, the taste? Even better than the fluorescent original.
If you are like me, and you’ve hoarded bags and bags of cranberries, this is a perfect and delicious way to use them.
- 2 cups apple cider vinegar
- 1 packet of Sure-jell Certo (liquid fruit pectin)
- 2 ½ cups chopped red bell peppers
- 2 cups chopped fresh or frozen cranberries
- ½ cup of seeded and chopped serrano peppers
- 7 ½ cups sugar
In a large pot, combine all ingredients except for Certo. Bring to a hard boil and continue boiling for 5 minutes. Remove from heat and add Certo. Ladle into prepared jars. Seal jars according to the directions, boiling in hot water for 5 minutes. Jars will last up to a year, unopened. Once opened, store in refrigerator for up to 2 weeks.
Spoon over cream cheese and serve with crackers.
Use as glaze on baked ham.
Fill appetizer-sized pastry shells with jelly and a piece of brie. Briefly heat in 350 degree oven until cheese is oozing.