Barefeet in the Kitchen · by Mary Younkin★ 4.8 (56)
Cranberry Pepper Jelly
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 1%
CARBS 130G100% OF CAL
1G FIBER127G SUGAR1G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cranberry pepper jelly is sweet, spicy, and tangy all at once. A versatile preserve that works with appetizers, cheese plates, or as a condiment.
condimentamericandairy freegluten freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
112, 112 about 3 1/2 pints (or approx 112 tablespoons)- 1½ cups fresh cranberries (roughly chopped)
- 1½ cups red bell pepper (finely chopped, about 1½ peppers worth)
- 2 large jalapeno peppers (finely minced, about ⅔ cup worth)
- 2 serrano peppers (finely minced, about ⅓ cup worth)
- 2 cups plain white vinegar
- 6 cups sugar (divided)
- 1 tablespoon Pomona's Universal Pectin *
- 4 teaspoons calcium water *
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 1%
CARBS 130G100% OF CAL
1G FIBER127G SUGAR1G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 5mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 8mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.