Poppin’ Cranberry Pepper Jam

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Bring fresh cranberries, pepper jelly, diced apple, sugars, water, fresh ginger, and cayenne pepper to a boil in a large saucepan over medium-high heat, stirring often.

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Reduce heat to medium-low, and simmer, stirring often, 10 to 15 minutes or until cranberries begin to pop and mixture starts to thicken.

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Remove from heat, and stir in dried cranberries.

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Cool completely (about 45 minutes).

Serve at room temperature, or cover and chill 8 hours before serving. Store in an airtight container in refrigerator up to 2 weeks.

cranberry-jam

Serve on cream cheese covered crackers, or on top of your holiday turkey or pork roast.

Poppin’ Cranberry Pepper Jam
Yields 3
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Ingredients
  1. 1 (12 oz.) package fresh cranberries
  2. 1 (10 oz.) jar red pepper jelly
  3. 1 Granny Smith apple, peeled and diced
  4. ½ cup granulated sugar
  5. ¼ cup firmly packed brown sugar
  6. ½ cup water
  7. 1 teaspoon freshly grated ginger
  8. ¼ teaspoon cayenne pepper
  9. ½ cup dried cranberries (I use reduced sugar cranberries)
Instructions
  1. Bring fresh cranberries, pepper jelly, diced apple, sugars, water, fresh ginger, and cayenne pepper to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium-low, and simmer, stirring often, 10 to 15 minutes or until cranberries begin to pop and mixture starts to thicken.
  2. Remove from heat, and stir in dried cranberries.
  3. Cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 hours before serving. Store in an airtight container in refrigerator up to 2 weeks.
  4. Serve on cream cheese covered crackers, or on top of your holiday turkey or pork roast.
Chef Ursula http://www.chefursula.com/

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