Cranberry-Pepper Jelly (Bon Appetit Nov. '11, modified) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 whole(s) bell peppers finely chopped |
1 whole(s) habanero chili seeded, finely chopped |
1 cup(s) sugar |
1 1/2 teaspoon(s) crushed red pepper flakes |
1/2 teaspoon(s) kosher salt |
1/4 cup(s) liquid pectin |
1 tablespoon(s) fresh lemon juice |
3 cup(s) cranberries |
Directions:
1. Combine chopped red bell peppers, habanero chili, sugar, red pepper flakes and kosher salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and fresh lemon juice. Reduce heat and simmer gently for 10 minutes. Stir in cranberries and simmer gently until cranberries burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and covert. Will keep for up to 3 weeks in the refrigerator. Makes about 2 1/2 cups.
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