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Tequila Cranberry Pepper Jelly
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 aftertaste. 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 is fruity, tart and spicy. Perfect anytime!
Cream Cheese & Hot Pepper Jelly
I’m not sure where this ‘recipe’ came from or who ‘invented’ this ‘recipe’ but I sure wish I would have! Talk about easy and it’s super good too! The first time I had this dip/spread I was at my brothers house. My niece had graduated from high school and they (my brother and sister-in-law) were throwing a big wing-dig for her. Sitting on one of the many tables lined up around the room, all overflowing with food, sat a block of cream cheese with something green spooned over it.
Willing to Try Anything..Once
Hmm, I must say I was intrigued. Someone I didn’t know was standing by the unusual looking appetizer and I asked out loud to no one in particular, “How in the hell do you eat this?” The person I didn’t know answered, “You spread it on crackers…it’s hot pepper jelly over cream cheese.” Well, I’ll be dogged. Since I’m the kind of person who will try anything at least once, I dug in. As I’m sure everyone in the universe can testify to, cream cheese with hot pepper jelly is pure joy!
Sweet, Tart and Spicy, the perfect jelly
- 3 cups cranberry juice
- 1 cup chopped seeded jalapeno peppers
- 1 cup white vinegar
- 3 shots 1 oz each tequila, (we used tequila gold)
- 4 to 6 drops hot sauce
- 1/4 cup fresh lime juice
- 7 cups sugar
- 2 3 oz each pouches liquid fruit pectin
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.
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.
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.
Let cool for 12 to 24 hours