Cranberry-Pepper Sauce
Serves: 2 cups
  • 2 cups fresh or thawed frozen cranberries
  • ½ cup sugar
  • ½ cup water
  • ½ cup pepper jelly
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • Garnish: crushed red pepper
  1. In a small cast-iron Dutch oven, bring cranberries, sugar, ½ cup water, pepper jelly, salt, and pepper to a boil over medium-high heat. Reduce heat to medium, and cook until thickened, about 15 minutes, using the back of a spoon to break up cranberries.
  2. Transfer to a medium bowl, and let cool to room temperature. Cover and refrigerate for up to 2 weeks. Garnish with red pepper, if desired.
Recipe by Southern Cast Iron at