Highbush Cranberry Hot Pepper Onion Jelly
Make highbush cranberry juice: Mash and strain berries. Add water if necessary to make 3 cups.
Dice hot peppers and onions (about 2 cups each)
Bring to full rolling boil, stirring most of the time:
3 c highbush cranberry juice
1 c cider vinegar
7 c sugar
Add 2 packets liquid pectin.
Return to full boil and boil 1 minute.
Remove from heat and stir in peppers and onions.
Pour into sterilized jars, add lids and rings, and boil lightly in water bath for 7 minutes.
Makes 11 half-pint jars.
This is excellent with cream cheese on crackers or French bread. It also pairs nicely as a sauce with poultry or pork.