Best 6 Jalapeno Cranberry Jelly Recipes

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Have you ever wanted a secret weapon to elevate your charcuterie board, turkey sandwich, or even your morning bagel? Look no further than the zesty and unique jalapeno cranberry jelly! This easy-to-make condiment combines the tangy sweetness of cranberries with a subtle kick of heat from jalapenos, resulting in a versatile and flavorful spread that will impress your taste buds. With just a handful of ingredients and a bit of cooking time, you'll have a jar of this delectable jelly that will add a pop of color and taste to any dish.

Let's cook with our recipes!

JALAPENO CRANBERRY JELLY



Jalapeno Cranberry Jelly image

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

3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
10 drops red food coloring, optional

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.

JALAPENO CRANBERRY SAUCE



Jalapeno Cranberry Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup granulated sugar, plus more if needed
1 tablespoon zested fresh ginger
1 to 2 jalapenos, seeds and ribs removed, diced
Zest and juice of 1 large orange (1/2 cup of juice is necessary)
One 12-ounce bag fresh cranberries
Zest from 1 lemon
1 tablespoon lemon juice
Kosher salt

Steps:

  • In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

JALAPENO CRANBERRY SAUCE



Jalapeno Cranberry Sauce image

An excellent cranberry sauce for Christmas turkey dinner.

Provided by William Anatooskin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 16

Number Of Ingredients 6

12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
½ cup sherry

Steps:

  • Rinse berries in cold water; drain.
  • In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
  • Refrigerate in a glass container with cover. Serve with turkey or chicken.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 16.4 g, Fiber 1 g, Protein 0.1 g, Sodium 45.3 mg, Sugar 13.5 g

CRANBERRY-JALAPENO RELISH



Cranberry-Jalapeno Relish image

This is a fabulous and spicy cranberry relish; the best I have ever eaten!

Provided by Donna Lasater

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 24

Number Of Ingredients 9

1 cup dried cranberries
½ cup orange juice
½ cup diced red onion
½ cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
¼ cup fresh lime juice
½ teaspoon ground cumin
½ teaspoon salt

Steps:

  • In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt.
  • Stir together and chill 2 hours before serving.

Nutrition Facts : Calories 20 calories, Carbohydrate 5.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 49.2 mg, Sugar 3.9 g

JALAPENO CRANBERRY JELLY (CHRISTMAS JELLY)



Jalapeno Cranberry Jelly (Christmas Jelly) image

This is one that will have your tastebuds begging for more. Note: When cutting hot peppers, disposable gloves are recommended and avoid touching your face. I saw the cutest idea. Place one very small whole pepper or one whole cranberry in each sterilized half-pint jar pouring over the liquid jelly and processing as recommended. This recipe halves easily. Also, I used cranberry juice cocktail in place of pure cranberry juice.

Provided by gailanng

Categories     Jellies

Time 35m

Yield 8 (1/2 pints)

Number Of Ingredients 6

3 cups cranberry juice (not light)
1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green)
1 cup white vinegar
7 cups sugar
2 (3 ounce) envelopes liquid fruit pectin (6 ounces total)
10 drops red food coloring (optional)

Steps:

  • Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained 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 that cannot be stirred down. Boil for 1 minute (no longer), stirring constantly.
  • Remove from the heat; skim off foam with a metal spoon. 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 740.4, Fat 0.1, Sodium 5.5, Carbohydrate 189.3, Fiber 0.8, Sugar 186.5, Protein 0.1

CRANBERRY-PEPPER JELLY (HOT)



Cranberry-Pepper Jelly (Hot) image

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

2 -4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers (optional)

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.

Tips:

  • For a spicier jelly, use more jalapeños. For a milder jelly, use fewer jalapeños or remove the seeds before chopping.
  • If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
  • To make the jelly ahead of time, process the jelly according to the recipe and then store it in a sterilized jar in the refrigerator for up to 2 weeks.
  • You can also freeze the jelly for up to 6 months. To freeze the jelly, process the jelly according to the recipe and then pour it into a freezer-safe container. Freeze the jelly for up to 6 months.
  • Serve the jelly with cream cheese, crackers, or toast.

Conclusion:

Jalapeno cranberry jelly is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for adding a sweet and spicy flavor to sandwiches, wraps, and burgers. It's also great as a dipping sauce for chicken, fish, or shrimp. And it makes a beautiful gift for friends and family.

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