Ingredients: |
Ingredients: 12 oz 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 tsp crushed red pepper
1 cup apple cider vinegar
3 3/4 cups sugar
Juice of 5 fresh limes
1/2 cup tequila
1/2 tsp kosher salt
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Directions: |
Directions: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( I made the mistake of putting it on medium heat go more towards 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 let it bubble, until it starts to thicken. Stir often.
Add the ½ cup tequila and 1 teaspoon salt and let cook (bubbling) 5-10 minutes more( took me longer), 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 |
This recipe for Spicey Cranberry Tequila Jam is from