May 4, 2013

Tequila Cranberry Pepper Jelly and {Easy} Cream Cheese Hot Pepper Jelly Dip

On the Menu Today~
Tequila Cranberry Pepper Jelly and
Cream Cheese Hot Pepper Jelly Dip

What makes this jelly so special?
The 3 shots of Tequila!
Why 3 shots of Tequila you might ask, well because....
♫One Tequila♪ Two Tequila♪ Three Tequila♪ Floor♫
This is a nice, spicy jelly with a fruity taste~

The alcohol from the Tequila evaporates
during the cooking process and
the flavor left behind from the Tequila is a
mellow, earthy, fruity flavor.

Tequila Cranberry Pepper Jelly

  • 3 cups cranberry juice
  • 1 cup chopped, seeded jalapeno peppers
  • 1 cup white vinegar
  • 3 shots (1 oz each) tequila
  • 4 to 6 drops hot sauce
  • 1/4 cup fresh lime juice
  • 7 cups sugar
  • 2 (3 oz each) pouches liquid fruit pectin
Cooking Directions
  1. Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a Dutch oven; Add the vinegar, tequila, hot sauce and lime juice. Stir in the sugar.
  2. Bring to a full rolling boil, stirring constantly. Stir in the pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; Skim off foam.
  3. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. With tongs, carefully remove jars from canner. Set jars upright on a kitchen towel.
  4. Let cool for 12 to 24 hours.
JellyDip, Appetizer, Cream Cheese, JamCranberry, Peppers

{Easy} Cream Cheese Hot Pepper Jelly Dip

  • 1 (8 oz) package cream cheese, softened
  • 1 (6 oz) jar tequila cranberry pepper jelly or pepper jelly of your choice
  • 1 box crackers and/or pretzels
Cooking Directions
  1. Spread soften cream cheese on a serving plate. Spoon pepper jelly over cream cheese.
  2. Serve with crackers and/or pretzels.

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