3 red bell peppers—finely chopped
2-3 seeded Fresno chiles or red jalapenos—finely chopped
(may substitute dried red chiles)
1 cup sugar
1 ½ tsp. crushed red pepper flakes
½ tsp. kosher salt
¼ cup liquid pectin
1 Tbsp. lemon juice
3 cups fresh or frozen, thawed cranberries

Combine red bell peppers, chiles, sugar, red pepper flakes and kosher salt in a heavy, wide pot over medium heat and bring to a boil, stirring to dissolve the sugar.

Stir in liquid pectin and lemon juice.

Reduce heat and simmer gently for 10 minutes.

Stir in cranberries and simmer gently until cranberries burst and juices thicken, about 30 minutes longer, stirring and smashing occasionally.

Transfer jelly to a jar, let cool and cover.

***Will keep for up to 3 weeks in the refrigerator.

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