Cranberry-Pepper Jelly

• 3 red bell peppers, finely choppedbell-pepper
• 2 Fresno or red jalapeño chiles, seeded and finely chopped
• 1 cup sugarsugar
• 1 1/2 teaspoons crushed red pepper flakesred-pepper-flakes
• 1/2 teaspoon kosher saltsalt
• 1/4 cup liquid pectinpectin
• 1 tablespoon fresh lemon juicelemon-juice
• 3 cups cranberries, fresh or frozen and thawedcranberry
• Ingredient info: Liquid pectin is available at most supermarkets and from amazon.com

1. 01Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
2. 02Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.

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