Description
A lively condiment that combines tart cranberries with smoky jalapeños in a sweet, spiced syrup.
Ingredients
- Fresh cranberries (about 4 cups / 400 g)
- Jalapeño peppers (2–4, depending on heat preference)
- Sugar (about 2 cups / 400 g)
- Apple cider vinegar (1 cup / 240 ml)
- Ground cinnamon (1/2 teaspoon)
- Ground nutmeg (a pinch)
- Optional cloves or ginger
Instructions
- Preparation: Rinse the cranberries and sort through them. Wash jalapeños and slice thinly; remove seeds and membranes for less heat.
- Mix the cranberries, jalapeños, sugar, and apple cider vinegar in a pot. Stir well to dissolve sugar and let sit for 5–10 minutes.
- Cook: Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 20–25 minutes, stirring occasionally, until cranberries burst and mixture thickens. Add spices in the last few minutes.
- Finishing: Remove from heat and cool slightly. Spoon into clean jars and refrigerate once cooled. Follow canning guidelines for shelf storage.
Notes
Adjust the heat by seeding the jalapeños and vary the sweetness by adjusting sugar amounts. Can be stored in the refrigerator for up to 2 weeks or frozen for 6 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 38g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.5g
- Protein: 0.5g
- Cholesterol: 0mg