Bon Appetit Cranberry Pepper Jelly

robinkateb(z4 VT)October 29, 2011

I think Bon Appetit really needs a canning expert on staff. The idea of a spicy cranberry sauce is intriguing and I may tinker with the idea on my own. Somehow I do not have faith in a recipe that calls a jam a jelly. Plus, what is the point of adding liquid pectin to cranberries? Especially with only 1 cup of sugar to 3 cups of fruit.

Here is a link that might be useful: Bon Appetit Cranberry Pepper

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Linda_Lou(SW Wa.)

It has pectin added since the peppers will need it to gel. I agree, it is a jam, though.

    Bookmark   October 29, 2011 at 11:04PM
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readinglady(z8 OR)

I'm betting that even with the peppers, 3 cups of cranberries would be plenty for a good set. Pretty zingy, though, with 1 cup of sugar.

Carol

    Bookmark   October 30, 2011 at 1:36AM
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drmbear

The reason I would use pectin in a recipe like this is to keep the consistency of the fruits and peppers fresh - I need to cook it a lot less. If it were me, I would never use red pepper flakes - just find a way to increase the actual fresh peppers (need to look a proportions, etc.). Although I don't like overdoing it, I'd probably end up using more sugar in this recipe, just to make it more "jam-like."

    Bookmark   November 2, 2011 at 12:55PM
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robinkateb(z4 VT)

However doesn't liquid pectin need a higher sugar to fruit ratio to gel?

    Bookmark   November 2, 2011 at 2:08PM
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ottawapepper

Not sure if you'd call the following recipe a jam or a jelly but my friends love it. I started with Melly's Cran Jalapeno jelly recipe and tweaked the ingredients (still maintaining safe acidity levels) with help from other Harvest Members a few year ago.

If you're looking for a spicy (hot) cranberry "condiment", you may want to give it a shot. I call it Turkey's Revenge ;-))

Bill

Ingredients:
3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice (or cran apple if you can't find unsweetened)
1/2 cup finely diced habanero pepper (or any other chili pepper per you heat tolerance)
1/2 cup finely diced red onion
1 3/4 cups fresh cranberries, coarsely chopped
1 pkg liquid pectin
5 cups sugar

Procedure:
1. Finely dice peppers and onion and coarsely chop cranberries
2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice
3. Bring to a boil and reduce heat to low
4. Simmer 15 � 20 minutes to allow flavors to blend and to soften up cranberries
5. Add sugar and return to a hard boil for 1 minute
6. Remove from heat and stir liquid pectin in well
7. Add jelly to hot sterilized jars
8. Wipe rim of jars with a clean damp towel
9. Position lids as per usual instructions

  1. Process in a hot water bath for 10 minutes
  2. Remove jars and allow them to cool
  3. During the cooling, periodically "gently" invert jars to distribute solids.

Yield 7 or 8 - 250ml (1 cup) jars

    Bookmark   November 2, 2011 at 5:07PM
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tracydr(9b)

I've got some of the hottest jalape�os I've ever grown right one, a bumper crop. I might just make this cranberry jalape�o jelly. My peppers are hotter than serranos and I have a ton of them.

    Bookmark   November 4, 2011 at 4:23PM
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