What You'll Need
Scale
- 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 ¾ cups sugar
- Juice of 5 fresh limes
- ½ cup tequila
- ½ 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!