We LOVE sweet and spicy in our house. This cranberry habanero jelly might been a little heavy on the spicy side(which made my husband so happy!), but still so good! We were eating this with some medium cheddar on pretzels, and it was so good ????! It's a really simple recipe and went together in less then 20 minutes. It holds well in the fridge, for at least 3 weeks. So, If you are wanting to get ahead in the holiday game, this will do it. Here's how I made mine:
1.5 cups finely chopped orange or red bell pepper
3 habaneros, finely chopped (if you haven't worked with spicy peppers, maybe wear gloves ????)
1 cup sugar
1 tablespoon fresh lemon juice
1.5 tablespoons crushed red pepper
¼ kosher salt
3 cups cranberries
¼ cup pectin
Combine the peppers, sugar, salt, lemon juice and cranberries in heavy bottom pan. On medium heat mix until sugar dissolves. Add pectin and continue to cook another 10 minutes. You'll start to hear the cranberries pop, when they start releasing juices, it will start to thicken pretty quickly. Remove from heat and allow to cool. Either serve immediately or out in fridge. This is also today delicious served over cream cheese and crackers, it's great on toast, served like we did with cheese. These would also be super cute gifts served in some kind of little jar or bottle.
