Cranberry Hot-Pepper Jelly
Cranberry Hot-Pepper Jelly is a delicious recipe for those tart, red jewels so emblematic of the holiday season! It's also a wonderful way to use any of the five varieties of hot peppers my husband planted this year:-)
Easy peasy to prepare, this fiery sweet treat will put the ultimate finishing touch on anything and everything! Pair it with a creamy dairy free cheese atop crackers or serve with mashed root vegetables and hearty marinated mushrooms for a vegan holiday menu… the options are limited only by your imagination! A jar of Cranberry Hot-Pepper Jelly makes a beautiful hostess gift at Thanksgiving or Christmas, certain to be put to excellent use on delicious holiday leftovers!
Recipe for Cranberry Hot-Pepper Jelly (Makes about 3 cups)
Ingredients:
- 3 red bell peppers, diced
- 2 or 3 red chili peppers, diced (seeds left in, partially seeded or totally unseeded- depending on your heat preference!)
- 1 cup (or to taste as each sweetener varies) of your favorite healthy sweetener such as raw maple syrup, raw coconut nectar or Stevia (if using stevia you'll only need 1-2 Tbsp to taste!!)
- 1 teaspoon Himalayan salt
- 2 tablespoons fresh lemon juice
- 1/2 cup water
- 1/3 cup vegan liquid pectin (or use 1 diced apple as I do now)
- 2, 10 ounce bags fresh or frozen cranberries
- Combine diced bell peppers, chili peppers, water, lemon juice, pectin (or diced apple) and salt in a large, heavy pot over a medium heat. Gently simmer for 5-10 minutes.
- Add cranberries and continue to gently simmer until the berries burst and the juices thicken, about 10 more minutes.
- Add your choice of sweetener, stirring to incorporate.
- Spoon the jelly into jars, cool and then cover. Enjoy!
Adapted from recipe by Andrew Knowlton
Cranberry Hot-Pepper Jelly in the making!