Cranberry Candied Jalapenos
A delightful twist on traditional cowboy candy, merging the sweet tartness of cranberries with the spicy kick of jalapenos, perfect for snacks or cheese boards.
Servings: 6 jars
Calories: 200kcal
Ingredients
Main Ingredients
- 1 lb fresh jalapenos, sliced Wear gloves while handling to protect your hands from the spice.
- 2 cups fresh cranberries Fresh cranberries are preferred, but frozen can be used if necessary.
- 3 cups granulated sugar Creates the syrup base.
- 1 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cayenne pepper Adjust based on heat preference.
- 1/2 tsp salt
Optional Ingredients
- citrus zest For added flavor.
- ginger slices For added flavor.
- cinnamon sticks For added flavor.
Instructions
Preparation
- Wash the jalapenos thoroughly and slice them into rings, removing the seeds if you want to reduce the heat.
Cooking
- In a large saucepan, combine the sugar, apple cider vinegar, garlic powder, onion powder, cayenne pepper, and salt. Heat over medium heat until it reaches a boil, stirring regularly until the sugar has fully dissolved.
- Once the syrup is boiling, add the fresh cranberries to the saucepan and let them simmer for about 5-7 minutes, or until the cranberries start to pop and soften.
- Add the sliced jalapenos to the saucepan and allow them to simmer for an additional 4-5 minutes until slightly softened.
- Using a slotted spoon, carefully transfer the jalapenos and cranberries into sterilized jars. Pour the hot syrup over the top, leaving about 1/4 inch of space at the top of each jar.
- Seal the jars tightly. For refrigerator storage, these can last up to 2 months. For longer storage, process the jars in a water bath for 10 minutes, and let the jars sit for at least 2 weeks to allow the flavors to meld.
Notes
These candied jalapenos are perfect for cheese boards, sandwiches, or cocktails. Experiment with additional flavors like citrus zest or ginger.