Hot Pepper Cranberry Jam is is a step up from your favorite hot pepper jelly. The tart and tangy cranberries marry up perfectly with the heat of the hot pepper for one memorable taste experience.
4 ingredients for hot pepper cranberry jam
- cranberries ~ either fresh or frozen
- jalapeño peppers ~ 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
- sugar
- apple cider vinegar
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!
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.
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!
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.
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.
They 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.
“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
Hot Pepper Cranberry Jam
Ingredients
- 1-2 jalapeño peppers seeded and minced (leave the seeds in if you like more heat)
- 12 ounces 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.
- Jam will keep up to 2 weeks in the refrigerator. Freeze for longer storage.
Nutrition
75 Comments
Joanne
November 14, 2011 at 1:29 pmI always loving making peanut butter and cranberry sauce sandwiches and I think this spiced up version would be ultra fabulous for such an endeavor.
Bourbon&Pearls
November 14, 2011 at 12:53 pmOh I put cayenne on everything so I’ll definitely make this for Christmas as I find the usual cranberry sauce a bit too sweet.
Sue/the view from great island
November 14, 2011 at 1:44 amAnon—ooops, I fixed that, thanks!
Anonymous
November 13, 2011 at 10:36 pmThe recipe says add cranberries & water, etc. to pot… how much water?
Janice
November 13, 2011 at 10:03 pmLove the idea of chillies in cranberry sauce. I’m going to make this for Christmas.
Rachel
November 13, 2011 at 10:02 pmyummmm…I made a cranberry conserve similar to this last winter. There were no hot peppers in it though! I think some heat would be a welcome addition to sweet-tart cranberries and, of course, goat cheese.
Sabrina-eat.drink.and be merry.
November 13, 2011 at 5:13 pmYES!!! I love this! cant wait to get my hands on my cranberries!
Heather @ girlichef.com
November 13, 2011 at 2:34 pmMmmm..this is a good one. I love the versatility of Cranberry Sauce. And although I do have “the perfect” recipe I make year after year, I’m venturing out and trying something else this year. I may have to add this one to the mix, as well…it sounds awesome!
the gardener's cottage
November 13, 2011 at 1:55 pmyou get my attention anytime you pair hot and sweet. it’s my favorite combo in foods. this looks delicious! sue, the photos are stunning!
From Beyond My Kitchen Window
November 13, 2011 at 1:51 pmI am making this today!!! I love everything about this recipe. The photos are gorgeous and I wanted to reach in and grab a cracker.Yum!! Thanks for the shout out.