Cranberry Jalapeno Hot Pepper Jelly
Holiday happiness right here that is sure to get you in the holiday spirit! Sweet and tangy with a POW of heat this Cranberry Jalapeño Hot Pepper Jelly is the perfect holiday appetizer, sandwich spread, or tasty glaze. Quick and easy, full of flavor, this twist on an old school classic is the perfect beginning for your holiday entertainment table.
Cuisine: American Prep: 8 min Cook: 12 min Total: 20 min Yield: 3 Cups
Ingredients:
2 ½ cups cranberries (fresh or frozen)
2 jalapeño peppers, seeded, small dice
1 cup green bell peppers, small dice
½ cup yellow bell peppers, small dice
½ cup red bell peppers, small dice
2 tablespoons red onion, minced
2 tablespoons apple cider vinegar
½ cup maple syrup
½ cup water
Pinch of salt, to taste
1 orange, zested
1 teaspoon crushed red pepper flakes (optional)
Garnish:
Nuts (walnuts, pepitas, pecans)
Fruit (dried cranberries, fresh pomegranate)
Instructions:
Place all the ingredients (excluding the crushed red pepper flake) into a medium sized saucepan and boil for 6 -8 minutes on medium high heat stirring constantly until all the cranberries have popped, and the sauce has thickened.
Remove from heat and allow to cool for a few minutes, then place the mixture into a high-speed blender and blend on high for one minute until the mixture is smooth. Place a dish towel over the top of the blender when unscrewing the lid as steam pressure builds and can scald you when the pressure releases. Then return the mixture to the saucepan, add the crushed red pepper flake, stir well, and cook over medium high heat for another 3 - 5 minutes (stirring occasionally). Taste test the sauce/jelly, add more maple syrup and/or crushed red pepper flakes until the desire flavor has been reached.
Refrigerate overnight (optimally). If not, put in fridge after sauce has cooled so it can chill.
Serve as a beautiful appetizer on top of cream cheese with crackers, veggies, or breads. Garnish sauce with nuts (ex. walnuts, pepitas, pecans), dried cranberries, pomegranate, etc. Enjoy!
Original recipe from Monkey and Me Kitchen Adventures