CRANBERRY HOT PEPPER JELLY RECIPES

CRANBERRY PEPPER JELLY DIP, EVERYONE'S FAVORITE HOLIDAY ...

Cranberry Pepper Jelly Dip, everyone's favorite holiday ... image

Cranberry Pepper Jelly Dip is just 3 ingredients and everyone's favorite festive appetizer! Comes together in just minutes, perfect for the holidays!

Provided by Parrish

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 4

Ingredients

One regular sized block cream cheese softened
1 jar red pepper jelly, about a cup
Half a can of cranberry sauce (doesn't have to be precise), either whole berry or jellied is fine
Crackers and pretzels

Steps:

Spread the cream cheese onto a small serving dish.
Mix the cranberry and pepper jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!

CRANBERRY-PEPPER JELLY | BETTER HOMES & GARDENS

Cranberry-Pepper Jelly | Better Homes & Gardens image

Jars of this ruby red jelly make festive holiday gifts. Attach cards to the jars letting the recipients know they can serve the jelly with warm corn bread, over grilled chicken, or with cream cheese and crackers.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 6 minutes

Prep Time 50 minutes

Cook Time 11 minutes

Yield 5 half-pints

Number Of Ingredients 6

Ingredients

2 - 4 jalapeno peppers, halved and seeded
1 ½ cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
½ 6 ounce package (1 foil pouch) liquid fruit pectin
5 small fresh hot red peppers (optional), such as serrano or pequin

Steps:

In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measure 2 cups liquid. Discard pulp.
In a 4-quart Dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using, divide the 5 hot red peppers among the 5 jars. Wipe jar rims and adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Jelly may require 2 to 3 days to set. Makes about 5 half-pints (70 one-tablespoon servings).

Nutrition Facts : Calories 56 calories, CarbohydrateContent 15 g

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