4 bell peppers (I usually use a mix of green, red, yellow and orange, but any color will do)
10 jalapeño peppers (use rubber gloves when washing, cutting)
1 cup sugar (or more, to taste)
2 tablespoons lemon juice
¼ cup apple juice
1/3 cup liquid pectin
1 dab of butter or margarine (optional)
1 bag fresh cranberries
Cut peppers in half, remove seeds then give them a rough chop. Put them in a 2-quart sauce pan with sugar, lemon and apple juices, bring to a boil. Add pectin. Reduce heat, simmer for 10 minutes. Remove from heat. Stir in butter or margarine to dissipate the foam that will develop at top of mixture (this step is optional if you don’t mind the foam). Use a hand blender to puree the pepper mixture (you can leave bits of peppers, just not the big chunks). Add cranberries, bring to a boil again. Reduce heat and let simmer for another 10 minutes or until cranberries are popping. Let cool completely before serving. Can be served the same day or stored for up to three weeks.
Serve instead of cranberry jelly at your holiday table or as hors d’oeuvres, pour over cream cheese and serve with crackers.