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Cranberry-Pepper Jelly

Cranberry-Pepper Jelly

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Makes about 2 1/2 cups Servings


  • 3 red bell peppers, finely chopped
  • 2 Fresno or red jalapeño chiles, seeded and finely chopped
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 3 cups cranberries, fresh or frozen and thawed

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen,Photos by Christopher Testani

Nutritional Content

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

Related Video

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Reviews Section

Watch the video: Sweet u0026 Spicy Pepper Jelly NO PECTIN! (May 2022).


  1. Sadaka

    I am very obliged to you.

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