A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.
It you make homemade Christmas gifts, I would highly recommend this for friends and family!
Cranberry Pepper Jelly
2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
1 cup jalapeno
2 cups cider vinegar
1 cup water
4 cups sugar
6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
Add vinegar and water to large stock pot.
Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
Add peppers and cranberries to the vinegar and water to pan.
Bring to boil.
Simmer for about 10 minutes until everything is soft.
Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
Return to the saucepan.
Add sugar/pectin mixture. Bring to rolling boil.
Add the remainder of the sugar.
Bring back to a full rolling boil. Boil hard for 1 minute.
Fill hot jam into hot jars.
Attach lids. Tighten bands finger tip tight.
Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.
Pork Carnitas are a favorite while dining at local Mexican restaurants. This recipe, made in the Crock Pot, made the work easy. I chose to skip the final step in the recipe and it was delicious. If you love the crispy pork, go for it. The pork is great in tacos, burritos, bowls, nachos….your choice!
Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.
The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!
CHICKEN POSOLE WITH TOMATILLOS
1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)
Discard husks and stems from the tomatillos.
Cook whole tomatillos in boiling water 10 minutes or until tender; drain.
Place tomatillos in a blender; process until smooth; set aside.
Place chicken stock, onion, chicken, garlic, jalapeño and hominy in a large stockpot and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done.
Remove chicken from bones; shred.
Stir in pureed tomatillos and salt; cook for 5 minutes or until heated.
Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
Raspberries have always been my favorite fruit. My Mother grew red and black raspberries on the farm. When we moved into our home in 1988 we, too, planted red raspberries in our yard. Very few raspberries make their way into the house, instead being consumed right there on the spot.
Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch. Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.
The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon. The salsa would be wonderful with a grilled or broiled chicken breast as well.
Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:
Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.
Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it. Are you with me?
Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little. I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.
Grape Jalapeno Jelly may not be the best idea! Each year I have a small harvest of concord grapes, if the birds and squirrels decide they want to share.
In the past, I have made grape biscuits (to be shared another year), but this year I wanted to try something different. I like grape jelly and I like jalapeno jelly…why not try a combo? Sounded like a good idea.
I searched the web and did not find ONE SINGLE recipe. I adapted a blackberry jalapeno jelly but decided to cut back on the jalapeno so it wasn’t too hot. Big mistake! While the grape jelly is beautiful and tastes good, the slight jalapeno aftertaste is perplexing to my taste buds.
Not all of my great kitchen experiments are winners. This is one of the losers. I will not share the recipe but I’ll share photos. I’m hoping to salvage this disaster by using the jelly in a meatball sauce or perhaps mixing with a hot pepper jelly and serving over brie or cream cheese. I’ll keep you posted, but be aware…if a recipe isn’t posted anywhere on the internet, there may be a reason for it.