There is cranberry sauce… and then there is cranberry jelly. And beyond that, there is cranberry jalapeño jelly.

There’s a kick, but not too much, making it perfect for both the thanksgiving table, and slathered over butter on biscuits with a side of fried chicken.

Instagram:

12 oz fresh cranberries, rinsed

1 jalapeño, stemmed, seeded and rough chopped

1 cup sugar

1/4 cup red wine vinegar

2 cups of water

pinch of salt

Directions:

Add all ingredients to a pot and bring to a boil.

Once boiling reduce heat to simmer.

Let jelly reduce until cranberries have all popped and water is absorbed.

Use an immersion blender to purée.

Refrigerate until ready to serve.

Best if made a day before.