This was a beautiful appetizer my fabulous niece Ashley made for the holidays this year. I love Pepper Jelly in general, and I have many a neighbor who make a beautiful batch every summer. It's delicious draped over a block of cream cheese and then dipped into with a Wheat Thin. This recipe had something a little different about it. It was the prettiest pepper jelly I've ever seen. Beautiful! Most pepper jelly's rely on food coloring to make them a pretty color. This one had cranberries. A bright, bold shocking pink color and a hot sweetness that was delicious. I immediately called Ash up and got the recipe. She's a share-er and I love her for that. She's also a fabulous cook! I'm so proud of her. She is a personal chef for a family in her area, and has done numerous catering events. Her energy is amazing! An her food is too!
Thanks Ash for the recipe! I'm sharing too now since it was so good!
Ashley's Cranberry Pepper Jelly
2-3 jalapenos (I seeded half)
1 12 oz. package fresh or frozen cranberries
2 c. apple cider vinegar
8 c. sugar
2 packages liquid Certo pectin
Blend cranberries and jalapenos with the vinegar until pulverized. I used my VitaMix and it did a great job. Add the sugar and put in a big pan and bring to a boil. Add the pectin and return to a boil for a few mins. Place in sterile jars and
hot pack can (instructions on how to can) for 10 mins. for pints. Serve over a block of cream cheese with crackers. It's sooo pretty!! Yeilds about 4 pints.
