Tequila Cranberry Pepper Jelly
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!

Tequila Cranberry Pepper Jelly
Ingredients
- 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
Instructions
- 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
Recent Recipe: Taco Salad in Baked Tortilla Bowl and Chocolate Pecan Coffee Cake
For this recipe we used Philadelphia Brand Cream Cheese. Here is another super duper recipe that uses Philadelphia brand cream cheese. Raspberry Swirl White Chocolate Cheesecake
Cream Cheese & Hot Pepper Jelly
Ingredients
- 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
- Spread soften cream cheese on a serving plate. Spoon pepper jelly over cream cheese.
- Serve with crackers and/or pretzels.



16 Comments on “Tequila Cranberry Pepper Jelly”
Am I missing the yield for this recipe? How many half-pint jars does this make? Thanks!
Hi Peggy,
This recipe will yield anywhere between 6 to 8 half-pint jars. I don’t always add the yield amounts when giving a jam/jelly/pie filling recipes because so many times I’ve made a recipe and it ended up making more or less than the amount of jars that I’ve sterilized….has that ever happened to you?? Frustrating isn’t it….I recommend sterilizing eight half-pint jars for this recipe. Hope your having a great summer. Lynn
Great recipe. I love sweet and hot! I have never seen that cream cheese before! Will have to look for it
Thanks for dropping this off at the In and out of the Kitchen link party! I ca't wait to see what you come up with next week!
Cynthia at http://FeedingBIg.com
This is a new cream cheese out and I found it at a Super Value in Rhinelander WI….I have to admit this cream cheese has a nice kick to it! I even added some cream cheese to my taco meat mixture when I made taco's and Whew was that good!!! Have a Happy Mother's Day ~Lynn
Interesting! I've never heard of pepper jelly before! Now putting tequila into jelly? That's something I'm more versed in 🙂 I followed you from the link party with Chef in Training. I also run a Tasty Tuesdays link party on my blog & I'd love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html
Thanks for stopping by and I'd love to join your link party~ See you there~ Lynn @ Turnips 2 Tangerines
Pepper Jelly over cream cheese is a popular thing around here. I think it is so creative of you to use tequila and twist things up! Cool! Thank you for linking, Lynn.
I thought about calling this jelly; Margarita jelly but then I started to think strawberry and I whole new jelly came to mind:) Thanks for stopping by Michelle, see you next week~ Lynn
I love Pepper Jelly. And yes, Lynn, should I have 3 shots of Tequila I would be on the floor .. Ha !
Hi Cindy~ Thanks for stopping~ I have to admit, I don't even like Tequila, the smell sends me to the floor!! lol Lynn
Lynn, you do come up with some ingenious ideas. Thanks for your comment on my pumpkin and rhubarb pie. Did you visit the pinboard with all the pumpkin and parsnip dishes – there are a lot of amazing ones there. Cheers
Hi Carole~ Thank you:) I have not visited the pinboard with the pumpkin and parsnip dishes but I will as soon as I'm done here:) Thanks so much for dropping by~ Lynn
Sounds delicious. Thanks so much for joining us at the Let's Get Social Sunday linky party. Have a wonderful week!
Thanks for stopping by~ See you next week:) Lynn
Hi Evelyn~ Thank-you!! Lynn
What a fun jelly!! Just shared on Facebook:))))