The recipe for this jelly was developed by one of our own, Ottawapepper aka Bill.

I originally wanted to make this for Thanksgiving dinner, but not a single fresh cranberry could be found in my neck of the woods. They finally showed up in December, but I was too busy, with the Holidays and all. Well, it all came together yesterday. Here's a little pictorial view.

Here's all the ingredients

All diced up and simmering

Jarred and processed

Nice color and distribution

Breakfast: Bagel w/cream cheese and "Turkey's Revenge"

Thanks Bill for sharing this recipe. It is delicious, and that's coming from someone who doesn't care for cranberries lol. Well, not until now anyways.

Rick

I'm glad you liked it.

I'm fortunate to live within 40 minutes of the only cranberry farm in Eastern Ontario. I currently have 2 lbs of berries and 3 liters of juice in the freezer. Oh ya, I have 12 frozen Bhuts looking for somewhere to go. I'm thinking Turkey's Revenge II, the Sequel.

OK, full disclosure (Rick, you know I'm a safety nut).

steveb3,

I adapted a recipe off of the Harvest Forum. The original was a Cran Jalapeno jelly posted by a trusted member, Melly.
I tweaked the ingredients (still maintaining safe acidity levels) with help from other Harvest Members. As such, I'm happy to post the recipe. Follow the recipe and procedures and it's safe for shelf storage.

Bill

Ingredients:
3/4 cup cider vinegar
3/4 cup white vinegar
2 cups 100% unsweetened cranberry juice
1/2 cup finely diced habanero pepper
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
10. Process in a hot water bath for 10 minutes
11. Remove jars and allow them to cool
12. During the cooling, periodically "gently" invert jars to distribute solids.

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

imagine this with smoked peppers instead of fresh
on top of a grilled chicken breast..yum.

staticx, IMHO the onion does offer a nice compliment to the tangy berries and fruity heat of the habs. I like your smoked pepper idea. I'll definitely give it a shot when I make my next batch.

steveb3, maybe it's just me but I don't find heat loss cooking the peppers. Actually, I think the acid in the vinegars promote extraction of the capsicum from the peppers and spread it around.

John, I'm sure it will work well with milder peppers, the original recipe called for using Jalapenos. If I can find Melly's original recipe I'll post it for you.

Bill

Is that actually pure cranberry juice with nothing added? or the Unsweetened cranberry "juice" that if you read the label is actually cranberry and apple, but no extra sugar.

I am just wondering because I cannot find actual, 100% cranberry juice where the ONLY ingredient is cranberry juice at any grocery stores, only my natural food store has it. I am happy to use either, but I am just wondering for recipe accuracy.

I've used both and achieved great results. It really boils down to taste preference (100% cranberry juice is too bitter/tart for some) and availability (I'm lucky to have a cranberry farm 30 miles away).

Go ahead and use the cranberry and apple stuff, it will still turn out great IMHO.

Bill