Cranberry Sriracha Pepper Jelly

Cranberry Sriracha Pepper Jelly

This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.

Ingredients

  • 12 ounces fresh or frozen cranberries (about 3½ cups)
  • 2 3-4-inch jalapeno peppers, quartered and seeds removed and reserved*
  • 1 ¼ cup orange juice (I like the not-from-concentrate kind)
  • ¾ cup rice vinegar
  • 4 ¼ cups sugar (divided)
  • ½ teaspoon butter
  • 1 pouch CERTO Fruit Pectin
  • 4 teaspoons Sriracha sauce
Read the whole recipe on The Café Sucré Farine