Cranberry Pepper Jam
Fresh cranberries, jalapenos, orange juice, and sugar are finely chopped and simmered until thickened. Serve this dish over cream cheese as an appetizer or as a spread on a charcuterie board.
Equipment
- 1 Food Processor optional
Ingredients
- 4 oz Fresh Whole Cranberries
- 2 Medium Jalapeño Peppers with or without seeds, cut into 1-inch chunks
- ½ Orange
- ½ Cup Granulated Sugar
- ½ Cup Filtered Water
Instructions
- Wash your produce and cut your jalapenos to 1-inch chunks. You can leave the seeds in the peppers or remove them. I chose to leave the seeds of one and remove the other, and think this is the perfect amount of spice.
- Place your cranberries and jalapenos in the food processor and pulse a few times to get a small dice.
- Add the diced cranberries and peppers, water, sugar, and orange juice to a small saucepan. Stir to combine and bring to a low boil.
- Once your mixture has started to boil, cut the heat and allow to simmer, uncovered, about 20 minutes, or until the sauce has reduced by half and thickened significantly.
- Remove the Sauce from the heat and allow to cool a bit before decanting it into a jar and moving it to the refrigerator to chill for 1 hour.
- Serve this jam as a topping for cream cheese and crackers or as a spread on a charcuterie board. Store in the refrigerator for 5-7 days.