1 Cup – Water
1 Cup – Sugar
12-oz Bag – Fresh or frozen whole cranberries (3 Cups)
1 Packet – (.025 oz) unflavored Gelatin
2 Tablespoons – JED’s Finest Sweet-Cured Jalapeños, plus 1 Tablespoon JED’s brine.
Bring water and sugar to boil in saucepan, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally until berries just pop, about 10 to 12 minutes. During cooking, chop Jalapeños, reserving a few whole slices to arrange in bottom of lightly oiled cranberry mold (optional). In a separate bowl, mix gelatin with 1 Tablespoon brine from JED’s jar until texture is smooth. Remove cranberries from heat then stir in chopped jalapeños and gelatin/brine mixture. Once all ingredients are mixed well in the saucepan, carefully pour cranberries into the prepped mold. Cover, then refrigerate for a minimum of 8 hours before serving. Sauce can be made three days ahead. This recipe makes about 2.5 Cups and may be doubled if needed. Download PDF of recipe