Recipe information
Yield
Makes about 2 1/2 cups Servings
Ingredients
3
red bell peppers, finely chopped
2
Fresno or red jalapeño chiles, seeded and finely chopped
1
cup sugar
1
1/2 teaspoons crushed red pepper flakes
1
/2 teaspoon kosher salt
1
/4 cup liquid pectin
1
tablespoon fresh lemon juice
3
cups cranberries, fresh or frozen and thawed
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
One tablespoon contains: Calories (kcal) 26.4 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 6.6 Dietary Fiber (g) 0.5 Total Sugars (g) 6.0 Net Carbs (g) 6.1 Protein (g) 0.1 Sodium (mg) 19.7