Cranberry-Three Pepper Jelly (Gluten-Free)

I must apologize for my extended absence. I blame my blog negligence on home improvement. For the past three months, various subcontractors have been taking apart and rebuilding our bedrooms and bathrooms. Month three was particularly messy, and although things are going well and looking very nice, my internet activity has taken a back seat. Hopefully, all will be finished in January.

There is a chill in the air, it's slightly overcast, and Thanksgiving is next Thursday! That means it's time to cook! The electricians and drywall guys have left for lunch, so I am free to plug my iPhone into the dock and cook to my favorite tunes. Today, I made jelly...

I found this delicious recipe in the November 2011 issue of Bon Appetit. The author said it was perfect for adding to turkey sandwiches. However, I found that it is EQUALLY as delicious poured over cream cheese and enjoyed on a gluten-free Glutino plain cracker. YUM!!!!!

So this little bit of goodness can be served two ways: as an appetizer over cream cheese (with crackers), and as the perfect complement to a turkey sandwich. It's the perfect mix of "tartness and fiery spice!"

Cranberry-Three Pepper Jelly
Ingredients:

3 Red Bell Peppers, seeded and finely chopped

2 red jalapeños, seeded and finely chopped

1 cup sugar

1-1/2 t. crushed red pepper flakes (I was out of flakes, so I used a two generous "shakes" of cayenne)

1/2 salt

1/4 c. liquid pectin (I use Ball's, available at Central Market/HEB)

1 T. fresh lemon juice

3 cups of fresh cranberries (or frozen and thawed) -- I use fresh ones.

Directions:

Mix the first five ingredients together in a heavy, wide pot (I use 5-quart Le Creuset) over medium heat.

ingredients before heating 

Bring to a simmer, stirring to dissolve the sugar. Then stir in the liquid pectin and lemon juice. Reduce heat and simmer for 10 minutes. 

After sugar dissolves, mixture looks like this

Stir in 3 cups of fresh cranberries and simmer until cranberries burst and juices thicken, about 10-15 minutes longer. 

Cranberries added along with liquid pectin and lemon juice

My favorite liquid pectin

Thickened mixture

on top of cream cheese on a cracker!

 Transfer jelly to a jar, let cool and then cover.

This will keep in the refrigerator for up to three weeks. Makes about 2-1/2 cups.