CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
CRANBERRY-PEPPER JELLY (HOT)
This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.
Provided by Iron Bloomers
Categories Jellies
Time 1h15m
Yield 5 1/2 pt jars
Number Of Ingredients 6
Steps:
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
- Bring to a boil and then reduce heat.
- Cover and simmer 10 minutes.
- Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
- Measure 2 cups liquid.
- Discard pulp.
- In 4-quart kettle combine the 2 cups liquid and the sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin and if using, add the whole hot peppers.
- Return to a full rolling boil; boil 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
- Wipe rims, adjust lids.
- Process in boiling water bath for 5 minutes.
- Cool on wire rack.
- Jelly may require 2 to 3 days to set.
SMALL-BATCH CRANBERRY HOT PEPPER JELLY
Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
- Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 954.8, Fat 0.2, Sodium 10.9, Carbohydrate 242.3, Fiber 2.1, Sugar 233.3, Protein 0.7
JALAPENO CRANBERRY JELLY
The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
HOT JALAPENO PEPPER JELLY
Make and share this Hot Jalapeno Pepper Jelly recipe from Food.com.
Provided by Carole Reu
Categories Jellies
Time 50m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
- Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
- In a medium saucepan combine peppers, cranberry juice, and vinegar.
- Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
- In a 4 quart pot combine the pepper mixture and sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin.
- Return to a full rolling boil; boil for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
- Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
- Remove jars and cool on a wire rack till set (2 to 3 days).
Nutrition Facts : Calories 51.6, Sodium 0.3, Carbohydrate 13.2, Sugar 13.1
CRANBERRY-PEPPER JELLY
Provided by Bon Appétit Test Kitchen
Categories Side Thanksgiving Low Fat Quick & Easy Low Cal Low Sodium Cranberry Fall Healthy Low Cholesterol Simmer Chile Pepper Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- 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.
- 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.
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CRANBERRY-JALAPENO JELLY - RECIPE - CHILI PEPPER MADNESS
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- Add cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
- Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
HOMEMADE CRANBERRY RED PEPPER JELLY | TANGLED WITH TASTE
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- In a saucepan over medium high heat, combine large pepper chunks, Serrano pepper halves, vinegar, apple juice, cranberry sauce, sugar, and salt.
CRANBERRY PEPPER JAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
- When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
- Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
8 TASTY RECIPES USING HOT PEPPER JELLY - PEPPER GEEK
From peppergeek.com
- Hot Pepper Jelly Meatloaf. The best recipes are created by accident. Or in this case, during a cabinet clean-out! This pepper jelly meatloaf is a unique twist on a comfort food classic.
- Cranberry Pepper Jelly Sticky Wings. This recipe for cranberry pepper jelly wings makes the perfect holiday appetizer. We love the idea of combining the flavors of jalapenos and cranberries.
HOT PEPPER CRANBERRY JAM - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
- Rinse the berries and put in a pot. Add the water, sugar, and vinegar. Bring to a boil, stirring frequently. The berries will start to pop, so stand back a bit. Once the sauce has come to a boil, it will be foaming and the berries will no longer be popping, turn down the heat and simmer for 10 minutes, stirring occasionally.
- Take off the heat and stir in the minced peppers. Let the sauce cool completely. Then transfer it to clean jars. Refrigerate until set. Cranberry sauce firms up as it cools, and eventually it will be of a spreadable consistency, perfect for sandwiches and cheese plates.
TOP #10 BEST RED PEPPER JELLY IN 2022 | REVIEWS BY EXPERTS
From 10bestreviewz.com
- Mrs. Miller's Amish Made Hot Pepper Jelly 9 Ounces - 2 Pack 1 9.7/10 our score. Natural ingredients.. Homemade jam.. 2 - 9 oz.
- Stonewall Kitchen Red Pepper Jelly, 13 Ounce 2 9.5/10 our score. Made in the usa from the award winning stonewall kitchen brand of gourmet foods. Our top-selling red pepper jelly is the perfect blend of bright flavorful sweet red peppers, sugar, and a dash of cayenne pepper.
- TABASCO Spicy Red Pepper Jelly, 10 Ounce 3 9.1/10 our score. Great snack - try over cream cheese!. Great blend of spicy & sweet. Spiced with tabasco hot pepper sauce.
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