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Cranberry Jalapeño Cowboy Candy

cranberry jalapeño cowboy candy - featured image
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This easy homemade canning recipe combines sweet-tart cranberries and spicy jalapeños in a glossy, tangy syrup for a festive treat. Perfect for gifting, holiday gatherings, or adding a zesty kick to cheese boards and sandwiches.

Ingredients

Scale
  • 1.5 lbs fresh jalapeños, sliced into 1/4-inch rings
  • 2 cups fresh cranberries (or thawed frozen cranberries)
  • 3 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon fine sea salt
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse jalapeños and cranberries thoroughly. Slice jalapeños into 1/4-inch rings and pick over cranberries, discarding any soft or shriveled berries. Mince garlic and measure out spices.
  2. In a large non-reactive pot, combine sugar, apple cider vinegar, water, and salt. Add minced garlic, ground cumin, and red pepper flakes if using.
  3. Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to medium and simmer for 5 minutes until syrup smells sweet and tangy.
  4. Carefully add sliced jalapeños and cranberries to the pot. Stir well to coat everything in syrup. Return to a low boil and cook for 10-12 minutes, stirring occasionally, until cranberries pop and jalapeños turn glossy and slightly translucent.
  5. While peppers cook, sterilize jars and lids in a large pot of simmering water for 10 minutes. Remove jars with a lifter and set on a clean towel.
  6. Using a slotted spoon, pack jalapeños and cranberries into hot jars, leaving about 1/4-inch headspace. Pour hot syrup over the peppers and cranberries, maintaining headspace. Wipe rims with a clean, damp towel and fit lids and bands. Tighten until fingertip tight.
  7. Carefully lower jars into a water bath canner or deep pot with rack. Water should cover jars by at least 1 inch. Bring to a gentle boil and process for 10 minutes (add 5 minutes if above 1,000 ft elevation). Turn off heat and let jars sit for 5 minutes before removing.
  8. Set jars on a towel and let cool undisturbed for 12-24 hours. Check lids for a tight seal. Label jars with date. Any unsealed jars can be refrigerated and enjoyed within two weeks.

Notes

For milder heat, substitute some jalapeños with sweet peppers. Dried cranberries can be used with reduced sugar. Always wear gloves when slicing jalapeños. Let jars sit for at least 24 hours before tasting for best flavor. Store sealed jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 2 weeks.

Nutrition

Keywords: cowboy candy, cranberry jalapeño, candied jalapeños, homemade canning, spicy condiment, holiday gift, sweet and spicy, easy canning, vegan, gluten-free

Find it online: https://atomicbite.com/cranberry-jalape-n-o-cowboy-candy-recipe-easy-homemade-canning-guide/