ISO: ISO; Recipe for Cranberry Pepper Jam--I had some this morning at Whole Foods...

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barbara-in-va

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along with a taste of Stilton on a cracker. Hugh YUM! I read the ingredients and it has to be easy but I am not good with "winging it". To the best of my memory (best is a questionable word here) the contents were: cranberries, water, vinegar, red peppers, sugar, pectin.

A googled recipe sounded pretty close but it included red bell pepper and I am not sure there was any in the Whole Foods version. Could I just leave it out? or do you have a better recipe I should try?

Thank you!

http://www.recipelink.com/mf/21/970

 
Was it spicy Barbara? The recipes that I have for Jalapeno Pepper Jelly>>>

usually have bells along with the jalapenos. The recipe you linked to sounds great. The jam was on top of the Stilton on the cracker? Let us know if you try this please?

 
Not exactly, but here's Cranberry Jezebel!!

1 Cup water
1/2 Cup vinegar
1/2 Cup packed brown sugar
1 12 oz bag cranberries
3 Tablespoons Horseradish
1 Tablespoon Dijon Mustard

Combine first three in sauce pan, stir and bring to boil, add cranberries- Return to a boil, cook 10 minutes, stir occasionally, remove from pan, cool to room temp, stir in horsearadish and mustard-Chill- Great over cream cheese, any kind of cheese ball, or as a sauce for beef, pork chicken or turkey- Its GREAT on a roast beef sandwich

 
Barbara in VA - Scroll down for the Cranberry Link I Posted there are some interesting recipes.

 
Barbara, I think the red pepper referred to in the ingredient list

is probably red bell pepper, unless it was hot, then it could have been a red chile. The recipe you posted looks pretty close to me. If you make it, let us know how it turns out. This would be great in holiday baskets.

 
Barbara, I think the red pepper referred to in the ingredient list

is probably red bell pepper, unless it was hot, then it could have been a red chile. The recipe you posted looks pretty close to me. If you make it, let us know how it turns out. This would be great in holiday baskets.

 
if the recipe had red peppers but not the taste of bell peppers....

i,d go for some minced hot red peppers to taste. if your scoville tolerence is low, ditch some or all of the seeds (before mincing unless you like 52-seed pickup). for a first approximation of the amount of peppers to use; taste a little of the seedless pulp, then eat 1 seed. that should help.

 
Another possibility that might work. Rec: "Government Sauce" - just add cranberries

Government Sauce Recipe

I got this recipe from family friend Mrs. Fenton - I'm not sure where she got it, but they've had it in their family for a very long time and it's an old long-standing tradition in their house. They always eat it with their pork roast. Very tasty!

20 quarts
time to make 2½ hours 20 min prep

8 quarts chopped apples, peeled
8 quarts chopped tomatoes, peeled
8 medium onions, chopped
8 large green chopped bell peppers
6 cups sugar
1/2 cup salt
3 1/2 cups vinegar (dark cider)
3 tablespoons cinnamon
1 teaspoon cayenne pepper
1 tablespoon nutmeg

1. Cook over medium heat till thick at least a couple of hours.

2. Ladle into HOT jars, cover with new lids and cold pack pints for 15 minutes.

 
I made the cranberry-red pepper jam.....

since I have an abundance of cranberries and a love of spicy condiments.
I used red bell peppers and red serranos. I did not remove the seeds or ribs from the serranos.
The results were less than stellar. I think it tastes more of the vinegar and sugar than cranberries or peppers, and it has very little heat.
Perhaps if I had used dried cranberries the flavor might have been stronger. I'd also change the proportion of chile to bell pepper if I make this again.

 
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