Cranberry-Pepper Jelly

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Cranberry-Pepper Jelly
70 min.
25
44kcal

Suggestions


Are you looking for a unique and flavorful addition to your culinary repertoire? Look no further than this delightful Cranberry-Pepper Jelly! Perfectly balancing the tartness of fresh cranberries with the sweetness of red pepper jelly and the crispness of Granny Smith apples, this jelly is a versatile condiment that can elevate any dish. Whether you're hosting a gathering or simply want to add a special touch to your everyday meals, this jelly is sure to impress.

Not only is this recipe vegetarian, vegan, gluten-free, and dairy-free, but it also boasts a low-calorie count of just 44 kcal per serving, making it a guilt-free indulgence. With a preparation time of only 70 minutes, you can whip up a batch that serves 25 people, making it an ideal choice for parties, picnics, or holiday celebrations.

The combination of fresh cranberries and sweetened dried cranberries creates a delightful texture, while the hint of crushed red pepper adds a subtle kick that will tantalize your taste buds. This jelly can be used as a dip, spread, or condiment, pairing beautifully with cheeses, meats, or even as a topping for your favorite crackers. Once you try this Cranberry-Pepper Jelly, you'll find yourself reaching for it time and time again!

Ingredients

  • 12 oz cranberries fresh
  • 1.5 cups apples i use 2 granny smith apples diced peeled
  • 10 oz pepper jelly red
  • 0.3 teaspoon pepper dried red crushed
  • 0.8 cup sugar 
  • 0.5 cup cranberries dried sweetened
  • 0.5 cup water 

Equipment

  • sauce pan

Directions

  1. Bring fresh cranberries, jelly, apple, sugar, water, and crushed red pepper to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium-low, and simmer, stirring often, 10 to 15 minutes or until cranberries begin to pop and mixture starts to thicken.
  2. Remove from heat, and stir in sweetened dried cranberries. Cool completely (about 45 minutes).
  3. Serve at room temperature, or cover and chill 8 hours before serving. Store in an airtight container in refrigerator up to 2 weeks.

Nutrition Facts

Calories44kcal
Protein1.7%
Fat2.15%
Carbs96.15%

Properties

Glycemic Index
7.16
Glycemic Load
5.12
Inflammation Score
-4
Nutrition Score
2.2299999912148%

Flavonoids

Cyanidin
6.45mg
Delphinidin
1.05mg
Malvidin
0.06mg
Pelargonidin
0.04mg
Peonidin
6.69mg
Catechin
0.15mg
Epigallocatechin
0.12mg
Epicatechin
1.16mg
Epigallocatechin 3-gallate
0.15mg
Luteolin
0.08mg
Kaempferol
0.03mg
Myricetin
0.96mg
Quercetin
2.46mg

Nutrients percent of daily need

Calories:43.73kcal
2.19%
Fat:0.11g
0.17%
Saturated Fat:0.01g
0.08%
Carbohydrates:11.34g
3.78%
Net Carbohydrates:10.3g
3.75%
Sugar:9.59g
10.65%
Cholesterol:0mg
0%
Sodium:1.55mg
0.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.2g
0.4%
Vitamin C:16.77mg
20.33%
Vitamin A:373.19IU
7.46%
Fiber:1.04g
4.17%
Manganese:0.07mg
3.57%
Vitamin E:0.43mg
2.87%
Vitamin B6:0.05mg
2.26%
Vitamin K:1.61µg
1.53%
Folate:5.58µg
1.4%
Potassium:44.54mg
1.27%
Source:My Recipes