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Cranberry Jalapeño Cowboy Candy

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A delightful combination of sweet and spicy flavors, perfect for holidays and gifting.

Ingredients

Scale
  • 1 lb fresh jalapeños (sliced into 1/4-inch rounds)
  • 12 oz fresh cranberries
  • 2 cups apple cider vinegar
  • 3 cups granulated sugar
  • 1/2 cup water
  • 1/2 tsp turmeric
  • 1/2 tsp allspice berries
  • 1 cinnamon stick

Instructions

  1. Wear gloves while slicing jalapeños into 1/4-inch rounds. Set them aside.
  2. Sterilize your canning jars and lids.
  3. Combine apple cider vinegar, water, sugar, turmeric, allspice berries, and the cinnamon stick in a large pot. Bring this mixture to a full rolling boil over medium-high heat, stirring regularly to dissolve the sugar.
  4. Carefully add the sliced jalapeños and fresh cranberries into the boiling syrup. Allow it to return to a boil, then reduce the heat and let it simmer for 5-7 minutes until the peppers are tender-crisp.
  5. Use a slotted spoon to take out the jalapeños and cranberries from the pot. Set them aside in a bowl.
  6. Increase the heat to medium-high and bring the syrup to a hard boil for about 6-8 minutes to thicken it a little.
  7. Reduce the heat again, add the jalapeños and cranberries back into the pot, and stir to coat everything in the thickened syrup.
  8. Ladle the hot cowboy candy into the prepared sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, center the lids, and screw on the rings until they are fingertip-tight.
  9. Process the jars in a boiling water bath canner for 10 minutes (adjusting for your altitude).
  10. Turn off the heat and let the jars rest in the canner for 5 minutes before you take them out and place them on a towel-lined counter. Let them sit undisturbed for 24 hours. Check the seals.
  11. Wait at least 1-2 weeks before opening the jars for the best flavor.

Notes

Make sure to wear gloves when handling jalapeños. Adjust sugar for sweetness preference.

Nutrition

Find it online: https://mydailyrecipeideas.com/cranberry-jalapeno-cowboy-candy/

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