Cranberry Sriracha Pepper Jelly
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
72
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Calories
52 kcal
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Course
Condiments
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Cuisine
American
Cranberry Sriracha Pepper Jelly
Description
The Cranberry Sriracha Pepper Jelly recipe uses fresh or frozen cranberries combined with bell peppers and jalapeño peppers to achieve a unique flavor profile featuring fruit tartness and mild heat. The mixture is simmered and strained to capture the flavorful juice, which is then mixed with sugar, butter, and fruit pectin. The boiling process with pectin enables the jelly to set properly with a rich, glossy finish. Sriracha sauce introduces a spicy element that pairs well with the sweetness of cranberries and the acidity of orange juice and vinegar used in the recipe.
The final jelly can be served as a condiment or glaze, providing a textured spread with both sweet and spicy notes. It can accompany meats, cheeses, or be used as a topping for crackers and breads, adding complexity to simple dishes. The jelly’s combination of fresh fruit and peppers lends it a balance of flavors that distinguishes it from standard jellies.
To preserve the jelly through hot water bath canning, swap rice vinegar for regular white vinegar and follow recommended safe preserving methods. This recipe requires careful simmering to prevent boiling over, and careful straining after cooking to ensure the right consistency for setting.
Ingredients
- 12 ounces Cranberry about 3 ½ cups, fresh or frozen
- 1 medium bell pepper stem removed and quartered (seeds are okay!) I use a red bell pepper but really any color is fine.
- 2 medium-size jalapeno pepper about 3-4 inches long) quartered and seeds removed and reserved
- 1¾ cups orange juice fresh or purchased (I like the not from concentrate OJ)
- ¾ cup rice vinegar use regular white vinegar if you use a hot water bath for a shelf stable jelly
- 4 ¼ cups sugar divided
- ½ teaspoon butter
- 1 ounce fruit pectin CERTO brand, liquid, pouch
- 4 teaspoons Sriracha sauce
Instructions
- Combine cranberries, bell pepper, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size).
- Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
- Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Allow the juice to drain for 5 minutes then push on solids gently with the back of a spoon to extract most of the liquid. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
- Wash the pot and add the cranberry juice mixture, the remaining 4 cups of sugar and the butter. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
- Add Certo pectin and return to a full boil. Cook for one minute, stirring constantly.
- Remove from heat and skim off any foam with a metal teaspoon. Add 2 teaspoon of Sriracha. Taste and add more Sriracha and the jalapeno seeds if you prefer a spicier jelly.
- Ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly.
- Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.
Notes
- Use rice vinegar for fresh jelly; replace with white vinegar if planning for hot water bath canning for safety.
- Simmer the mixture gently to prevent boiling over and stirring as needed.
- After cooking, strain solids thoroughly to extract maximum juice for a smooth jelly consistency.
- Follow safe preserving techniques when canning to ensure shelf stability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 721 tablespoon servings | |
| Calories | 52kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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