In case you couldn’t tell, festive holiday gatherings are my jam—literally and figuratively! In my family, we always serve cranberry jam over extra melty baked brie at the start of our festivities. It’s a perfect and delicious way to warm up our stomachs and get us ready for the full meal ahead.
My Spicy Tequila Cranberry Jam recipe is infused with tequila and packs a strong (and exciting) flavor punch from hot peppers. It’s perfect over baked brie (or any spreadable cheese) and served with crackers and ginger snaps. This jam is also delicious baked inside pastry dough with brie, mixed into seltzer as a spritz (shot of tequila is optional), served as a condiment for meat, or in a jar with a gift tag as an edible gift.
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Spicy Tequila Cranberry Jam
What You’ll Need
- 12 oz fresh cranberries
- 4 large red bell peppers, seeded ribbed and finely chopped
- 6–8 hot peppers (red, jalapeño, or Serrano), seeded ribbed and finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 cup apple cider vinegar
- 3 3/4 cups sugar
- Juice of 5 fresh limes
- 1/2 cup tequila
- 1/2 teaspoon kosher salt
What You’ll Do
- Combine cranberries, chopped red bell peppers, chopped hot peppers, 1 teaspoon crushed red pepper flakes, and 1 cup apple cider vinegar in a large pot. Bring to a boil over medium-high heat and let cook 10 minutes, stirring often so nothing sticks or browns, until cranberries are bursting and peppers are softened.
- Add the 3 ¾ cups sugar and juice of 5 limes and let cook 10 more minutes, until it starts to thicken. Stir often.
- Add the ½ cup tequila and 1 teaspoon salt and let cook 5-10 minutes more, stirring often until the alcohol is cooked out and the jam is thick and, well, jammy.
- Remove from heat, let cool, then transfer to fridge.
- Store in airtight container up to 2 weeks.
- Here are some ways to enjoy this jam:
- -Serve her over goat cheese, cream cheese, or baked brie served with ginger snaps or water crackers.
- -Wrap her in pastry dough with brie and baked served with ginger snaps or water crackers.
- -Mix her into seltzer for a nice spritz (with or without a shot of tequila) topped with a few cranberries and a slice of lime for a holiday cock(or mock)tail.
- -Use her as a relish for meat or on a sandwich.
- -Put her in a jar with a gift tag for an edible holiday gift!
Make It Step By Step With Me:
1. Have you ever seen a prettier group of ingredients? No surprise that they make the most stunning red jam you’ve ever seen!
2. Let’s talk about your peppers! You need to seed, rib, and finely chop them. Don’t skip any of these steps—they’re all important.
If you happen to have a food processor, you can chop your peppers up in a cinch in it as well.
3. Combine cranberries, chopped red bell peppers, chopped hot peppers, 1 teaspoon crushed red pepper flakes, and 1 cup apple cider vinegar in a large pot.
4. Bring to a boil over medium-high heat and let cook 10 minutes, stirring often so nothing sticks or browns. Cranberries should be bursting and peppers should be super soft.
5. Add the 3 ¾ cups sugar and juice of 5 limes.
6. Let cook 10 more minutes, until it starts to thicken. Stir often.
7. Add the ½ cup tequila and 1 teaspoon salt.
8. Let cook 5-10 minutes more, stirring often until the alcohol is cooked out, and it’s thick and, well, jammy.
9. Nothing has ever been thicker or jammier. Fight me!
10. Remove from heat, let cool, then transfer to fridge.
Store in fridge in an airtight container up to 2 weeks.
11 This recipe makes plenty of jam, and I love to share it with friends in cute little jars.
Here are some ways to enjoy this jam:
-Serve her over goat cheese, cream cheese, or baked brie served with ginger snaps or water crackers.
-Wrap her in pastry dough with brie and baked served with ginger snaps or water crackers.
-Mix her into seltzer for a nice spritz (with or without a shot of tequila) topped with a few cranberries and a slice of lime for a holiday cock(or mock)tail.
-Use her as a relish for meat or on a sandwich.
-Put her in a jar with a gift tag for an edible holiday gift!
