Hot Pepper Cranberry Jam

Hot Pepper Cranberry Sauce

Hot Pepper Cranberry Jam is one of these recipes you just have to try to understand. If you’re a fan of hot pepper jelly, this is for you ~ the tart and tangy cranberries marry up perfectly with the heat of the hot pepper for one memorable taste experience. 

Hot Pepper Cranberry Sauce, the perfect appetizer for the holidays!


Reader Rave ~

“I am addicted to this jelly! I made it last year and we were ready to fight over the last jar! As soon as the cranberries showed up in the store this year, I started stocking up to make batches of this maroon gold. Extra hot is our favorite!” ~ Robin


Don’t save fresh cranberries just for the holidays ~ buy extra to stash in the freezer for the rest of the year!

Cranberries are special. They’re one of only three fruits native to North America, (along with blueberries and Concord grapes) they’re loaded with antioxidants, they have an explosive flavor, and a brilliant color— they should really have a life beyond November. This sauce can mingle with roast beef, chicken, pork, and lamb all year long. It can be the star of your next cheese plate, and it would be killer on sandwiches, brats, and burgers. Get creative with this amazing berry!

Making Hot Pepper Cranberry Jam

Plain cranberry sauce is about the easiest recipe on the planet, and it’s a perfect thing to assign to one of the kids. My youngest daughter has claimed simple cranberry sauce as ‘her’ dish, and every Thanksgiving she makes it and gets raves.

Making Hot Pepper Cranberry Jam with Jalapeños

This is one for the adults though; it’s kicked up with fresh hot jalapeño pepper and a dash of vinegar. Hot pepper and cranberries are one of those unexpected pairings that just works, the zingy sweet tart flavor of the cranberries can stand up to the heat of the peppers and the two together make quite a party in the mouth. One word of caution — make sure you warn people before you plop this down on your Thanksgiving table!

Hot Pepper Cranberry Jam in a Weck jar

TIP: You can’t always predict the level of heat you’re going to get because hot peppers can vary greatly, even within the same variety. One seeded pepper will usually give you a sauce with a kick, but on the tamer side. Use two peppers if you want a more pronounced heat. The high sugar content dampens the heat a bit.

hot pepper cranberry jam on a cracker

Psssssst: put some on a cracker on top of cream cheese or soft goat cheese. You won’t be able to stop stuffing them in your mouth. I swear.

TIP: I like to use smaller jars for hot pepper jelly ~ it works perfectly for adding to a cheese plate, and you can keep the rest fresh in the fridge for another day.

WECK JARS are favorites of mine, you see them over and over again on my blog. They’re glass jars from Germany, originally developed for canning, but they can be used for so much more. I have trouble keeping a supply in my kitchen because they have a tendency to ‘go missing’.
weck jarsThey come in lots of shapes and sizes, from the small tulip shaped ones, above, to giant 1 litre or larger bottles for juice, etc. They’re all glass, with rubber seals and cute little clamps to hold everything tight. If you’re making hot pepper jelly to serve to give away, these are the perfect jars.
 


Cranberry Hatch Hot Pepper Jam ~ theviewfromgreatisland.com
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3.22 from 104 votes

Hot Pepper Cranberry Sauce/Relish/Jam

Hot Pepper Cranberry Jam is one of these recipes you just have to try to understand.  If you're a fan of hot pepper jelly, this is for you ~ the tart and tangy cranberries marry up perfectly with the heat of the hot pepper for one memorable taste experience.
Course Appetizer, Jam
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Author Sue Moran

Ingredients

  • 1 or 2 jalapeño peppers seeded and minced (leave the seeds in if you like more heat)
  • 12 oz 1 bag fresh cranberries, rinsed
  • 1 cup sugar
  • 1 cup water
  • 1 Tbsp cider vinegar

Instructions

  • Rinse the berries and put in a pot. Add the water, sugar, and vinegar. Bring to a boil, stirring frequently. The berries will start to pop, so stand back a bit. Once the sauce has come to a boil, it will be foaming and the berries will no longer be popping, turn down the heat and simmer for 10 minutes, stirring occasionally.
  • Take off the heat and stir in the minced peppers. Let the sauce cool completely. Then transfer it to clean jars. Refrigerate until set. Cranberry sauce firms up as it cools, and eventually it will be of a spreadable consistency, perfect for sandwiches and cheese plates.

Nutrition

Serving: 1
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • You can use other types of hot pepper in this jam, for instance cayenne or habanero pepper will also work. You can even use red pepper flakes.

 

 

Don’t forget to pin this Hot Pepper Cranberry Jam!

Hot Pepper Cranberry Jam pin.

 

 

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72 Comments

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  • Reply
    Susi Rouse
    December 16, 2021 at 10:24 am

    Hi Sue, I’ve made your hot pepper jelly several times. It’s so easy and it’s always perfect. I wanted to change it up this time and use cranberries so I checked out this recipe. This one doesn’t call for any pectin like your other recipe. Does this set up like jelly also? What do you recommend. I will not be properly “canning” this in boiling water, ect! I’d love your feedback. Thank you!

    • Reply
      Sue Moran
      December 16, 2021 at 10:48 am

      Hey Susi ~ yes, the cranberries don’t need pectin because they provide plenty of natural pectin of their own. It sets up perfectly!

  • Reply
    Desiree Hertzog
    November 15, 2021 at 11:09 am

    I WOULD LIKE TO PROCESS THIS IN A HOT WATER BATH, IS THIS POSSIBLE? I KNOW CRANBERRIES HAVE THEIR OWN NATURAL FRUIT PECTIN BUT I AM WONDERING IF I WOULD NEED TO ADD MORE WHEN CANNING THE RECIPE. I HAVE SO MANY HABANERO PEPPERS STILL FROM MY GARDEN AND I INTEND ON USING THEM WITH THIS RECIPE ALONG WITH THE JALAPANOS YES WE LIKE IT SPICY .

  • Reply
    Laurie Ramos
    November 8, 2021 at 8:30 am

    Sue, this recipe sounds perfectly wonderful! You mentioned refrigeration, but can this recipe be processed in a water bath to seal the (ball/Kerr type canning) jars? I was unsure if this would affect the gelling process.

  • Reply
    Jan
    November 7, 2021 at 8:06 am

    Hi, I’m a little confused. In one post the person asked about pectin. Is there pectin in your recipe> I don’t see it listed. This sounds so wonderful and I would like to make it. Just need to know about the pectin. Can’t wait to try it on brie. Love your recipes.

    Jan

    • Reply
      Sue Moran
      November 7, 2021 at 8:07 am

      There’s no need to add pectin to this Jan, cranberries have their own natural fruit pectin and they thicken up beautifully.

      • Reply
        Shannon
        November 14, 2021 at 10:20 am

        How long will it last? Does it need to stay refrigerated?

        • Reply
          Sue Moran
          November 14, 2021 at 10:20 am

          It will last about 2 weeks, and yes, it does need to be refrigerated.

  • Reply
    Jody
    September 27, 2021 at 2:30 pm

    I see you can use fresh or frozen cranberries. Can you use caned ones? Cranberries are not in season and they do not carry the frozen ones here.

  • Reply
    CHRISTINE ROPPEL
    September 23, 2021 at 2:41 pm

    I want to try this, but I have 4 questions:
    1. Can I chop the cranberries?
    2. Can I add more jalapeno peeppers?
    3. Will this set up firm enough without the pectin?
    4. Can I add the peppers with the cranberries to cook or must I add the peppers at the end
    Thanks SO much! I LOVE your blog!!

    • Reply
      Sue Moran
      September 23, 2021 at 7:29 pm

      Hi Christine ~ yes you can chop the berries. You can add as many peppers as you like. If you want to make without pectin you will have to cook it down long enough to thicken it by evaporation. And you can add the peppers at the beginning if you like.

  • Reply
    MARY E DAVIS
    September 8, 2021 at 11:42 am

    Can you use a sugar substitute, I am diabetic and the sugar is to much.

    • Reply
      Sue Moran
      September 8, 2021 at 11:49 am

      Yes, that should work fine. Just use to taste.

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