I found this recipe in Southern Living and fell in love with it! Cranberry Red Pepper Jelly is great on meats and just as good poured over cream cheese and spread on crackers. The original recipe makes about 3 cups so I halved it so I could use it all up in a timely manner.
Cranberry Red Pepper Jelly is the perfect sauce for pork!
Now that I’m feeling human again I decided to make up for the nights of t.v. dinners Mr. Comfortable was eating. He really enjoys pork tenderloin but I wanted to jazz it up a bit. Spooning a little of the Cranberry Red Pepper Jelly on a roasted pork tenderloin really takes it up a notch!
I start the Cranberry Red Pepper Jelly by peeling and dicing Granny Smith apples until I have 3/4 cup. I pour a little lemon juice on the diced apples to keep them from getting brown. And a little of that juice ends up in the Cranberry Pepper Jelly. You may want to let some of the lemon juice go in yours!
It’s so simple to make! I pour apples, whole cranberries, red pepper jelly, sugar, and water into a large saucepan. You can add red pepper flakes if you want it really hot but I find the red pepper jelly gives it enough kick.
I cook this over medium high heat, stirring frequently, until it reaches a boil.
When the sauce starts to boil I reduce the heat to medium low. I let it simmer, stirring frequently, for about 15 minutes. The apples take on a rosy hue. Once the cranberries start to pop and the mixture reduces by about 1/3 it’s done simmering.
Holy bursting cranberries, Batman!
I remove the saucepan from the heat and stir in sweetened dried cranberries.
Then comes the hard part; I let it cool for at least 45 minutes but of course I have to sample a tiny bit while it’s still hot.
We love Cranberry Red Pepper Jelly on pork but I’ve also put it on beef. And of course spooning it over cream cheese and spreading it on crackers is always a great way to enjoy it!
Any leftover jelly can be stored for up to two weeks in the refrigerator. Just pour it into an airtight container.
Cranberry Red Pepper Jelly is sweet and spicy (just like me!) and it goes so well with so many dishes.
Cranberry Red Pepper Jelly
Cranberry Pepper Jelly is sweet and spicy just like you! It makes a great snack spooned over cream cheese then spread on crackers. It's also a terrific sauce for pork or beef!
- 6 ounces whole cranberries
- 5 ounces (1/2 a 10 ounce jar) red pepper jelly
- 3/4 cup Granny Smith (or other tart apple), peeled and diced
- 6 tablespoons sugar
- 1/4 cup water
- Pinch red pepper flakes (optional)
- 1/4 cup sweetened dried cranberries
- In a large saucepan over medium high heat bring whole cranberries, red pepper jelly, diced apples, sugar, water, and crushed red pepper flakes (if using) to a boil, stirring frequently.
- Reduce heat to medium and simmer, stirring frequently for 10 – 15 minutes or until cranberries begin to pop and mixture starts to thicken.
- Remove from heat and stir in sweetened dried cranberries.
- Cool completely (about 45 minutes).
- Serve at room temperature, or cover and chill 8 hours before serving.
Store leftover Cranberry Pepper Jelly in an airtight container in the refrigerator for up to two weeks.