This cranberry jelly is delicious served with crackers and cream cheese, over warm brie, or in a turkey sandwich.

Prep time: 15 minutes


1 can (398 ml) whole berry cranberry sauce

1 jar (375 ml) hot pepper relish

3/4 cup red wine vinegar (Aged is nicer)

2 cups white sugar                           

85 ml (1 packet) liquid pectin


Combine cranberry sauce, relish, red wine vinegar and sugar in a stove-top pot.

Place on stove and keep stirring on medium-high until this comes to a full boil.

Boil hard for 3 minutes.

Add liquid pectin. Boil hard for 1 minute.

Remove from heat but keep stirring about 5 minutes to keep cranberries and peppers from floating to the top.

Pour the jelly into individual serving bowls or jars and let cool.

If you decide to pour the jelly into serving bowls so youwill be ready for unexpected guests, it keeps for 6 weeks in the fridge.

If you are canning the jelly, it's the perfect gift!

  Sandi was the host of Food Network Canada’s TV show Fixing Dinner at the time of publication and author of the bestselling recipe series, Cooking for the Rushed.   

Recipe by Sandi Richard, © 2013 Cooking for the Rushed Inc. Used with permission.

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