- 3 red bell peppers, finely chopped
- 2 Fresno or red jalapeño chiles, seeded and finely chopped
- 1 cup sugar
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 cup liquid pectin
- 1 tablespoon fresh lemon juice
- 3 cups cranberries, fresh or frozen and thawed
- Ingredient info: Liquid pectin is available at most supermarkets and from
- Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
- Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.