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This recipe is from Dr. BBQ, Ray Lampe, who says “why serve cranberries in a jelly when you can just drink them?” This is the perfect starter for a holiday dinner, and if your significant other isn’t looking, add some vodka to this creation. This recipe is from Ray’s book, Dr. BBQ’s Barbecue All Year Long! cookbook.
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| 6-8 servings |
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This recipe is from Dr. BBQ, Ray Lampe, who says “why serve cranberries in a jelly when you can just drink them?” This is the perfect starter for a holiday dinner, and if your significant other isn’t looking, add some vodka to this creation. This recipe is from Ray’s book, Dr. BBQ’s Barbecue All Year Long! cookbook.
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Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1/4 cup hot pepper jelly
- 7 whole cloves
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
Servings: servings
Units:
Instructions
- In a saucepan, cook the cranberries in 2 cups of water until they pop. Strain through a fine sieve, reserving the juice and discarding the skins. Set aside.
- In a large saucepan, combine the sugar, pepper jelly, cloves, and 1 quart of water. Cook for 5 minutes over medium heat. Add the orange and lemon juices and reserved cranberry juice; and heat thorough. Remove the cloves and serve hot.
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