Cranberry & Habanero Jam - net weight 8.0 ounces

Cranberry Habanero The story behind the Cranberry Habanero is that another vendor at a farmer’s markets sold a type of granola that used crushed cranberries.  As she used organic berries that she crushed, she had no use for the resulting juice.  I made a deal with her to buy her extra juice that I, in turn, used to make a cranberry jelly.  I was asked constantly at markets by customers if I had a pepper jelly spicier than the Jalapeno.  The Cranberry Habanero is my answer! Fortunately, I had the foresight to contact chef Miguel Cavanna, from Argentina, how I should begin to formulate a jelly with peppers, since I had no experience with pepper jellies.  He advised me to crush the peppers and to make a puree and then spoon it into the jelly until the desired heat was achieved.  In my recipe, I use several more ounces of habanero than in my Mango Habanero. Pairs with: Spicy Cranberry Sauce for Turkey and Dressing Cream cheese and Crackers Jazz up and add spice to a sandwich Ingredients: