This sweet and tart Bell Pepper Jelly recipe will give you a spreadable condiment that's perfect on toast, crackers, or rolls. The cranberries help to thicken the jelly, so it's somewhat like a sauce and goes well with chicken. Using red peppers and cranberries produces a brilliant ruby red jelly that makes a great addition to a Christmas basket . . .

Pepper Jelly with Cranberries has a mysterious yet harmonious flavor that is superior to the effect of mixing cranberry sauce with pepper jelly.

For a Sweet Pepper Jelly without cranberries, visit our Sweet Pepper Jelly recipe page!

4 cups bell peppers, chopped (2 lbs, 4 medium)

2 cups cranberries, coarsely chopped (12 oz or ¾ lb)

1 cup lemon juice (3 large or 4 medium lemons) plus zest

1-2 oz fresh ginger root

1 cup vinegar

4 ½ cups granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 cherry pepper, optional

1 package pectin powder

3 pint jars and 1-250 ml jar

Wash the cranberries and pick over, removing stems and leaves.  Dry and chop coarsely in food processor.

Slice ginger and puré in food processor with the lemon juice.

Chop and seed bell peppers and cherry pepper, if using,  and process with vinegar in food processor to a fairly fine consistency.

Mix above ingredients in a Dutch oven or small stockpot.  Simmer on medium heat, stirring frequently, roughly 20-30 minutes until cooked.  Add the powdered pectin and the sugar, one cup at a time, along with the spices, stirring to combine between additions.  Continue to cook and stir until thickened, roughly five minutes.  Increase heat to maximum and bring to a hard boil that cannot be stirred down.  Boil for exactly one minute, then remove from heat and ladle immediately into prepared jars to within ¼ inch of top.