I have been slightly obsessed with this Spicy Cranberry-Pepper Jelly since I first made it back in 2011...which is funny because until that point I was a die-hard canned cranberry sauce girl. Gasp! I know, I know, but it reminds me of childhood and I do still love it. But now, I look forward to this Spicy Cranberry-Pepper Jelly more than almost anything else at Thanksgiving. And the great thing is that this condiment is so yummy and versatile that it lives well past Turkey Day. Fantastic on turkey sandwiches of course, but also great with baked brie or really paired with any cheese. It also makes a nice cracker dip along with some cream cheese.
This cranberry-pepper jelly knows no bounds and it's super easy to make as well. I'm posting it nice and early because I always make a triple batch the week before Thanksgiving and give out jars of it to all of my direct reports at work as a nice little holiday gift. The recipe is from the 2011 Thanksgiving issue of Bon Appétit with only a couple of very minor SavoryGirl adaptions included below.
So first things first...the ingredients. Super simple ingredients here along with a heavy-bottomed pan and you're ready to go: