Countdown to Thanksgiving: Cranberry-Pepper Jelly

Make this wonderul spicy/sweet/tangy condiment now so that you'll have it next week for your turkey sandwiches.  And you might as well buy a extra bag or two of cranberries so that you can make more of it in December to give as Christmas gifts.  And to have to spread on cream cheese-laden crackers at your holiday party.  And...well, you get the idea.

Cranberry-Pepper Jelly

Makes about 2 cups.

Adapted from Bon Appetit. 

2 finely chopped red bell peppers

1 finely chopped Anaheim chile
1 finely chopped jalapeño chile, seeded (or not if you want the extra spice)
1 cup sugar

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon kosher salt
1 pouch liquid pectin
1 tablespoon lemon juice
1 bag fresh cranberries

Combine first six ingredients (through salt) in a heavy pot over medium heat and bring to a simmer, stirring often to dissolve sugar.

Stir in pectin and lemon juice.  Reduce heat and simmer gently for 10 minutes.

Stir in cranberries and continue to simmer until cranberries burst nad juices thicken, about 10 minutes longer.

Transfer to jar(s), let cool and cover.  The jelly will keep up to 3 weeks in the refrigerator.