Bon Appetit Cranberry Pepper Jelly
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