Cranberry Candied Jalapenos: Perfect Sweet & Spicy Treat
This Cranberry Candied Jalapeños recipe offers a festive twist on classic cowboy candy. Tart cranberries complement the sweet heat of candied jalapeños, creating a versatile condiment perfect for cheese boards, sandwiches, and glazes. It’s easy to make, can, or store in the fridge, making it a must-have holiday recipe that adds color, flavor, and versatility to your seasonal table.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-5 half-pint jars 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb fresh jalapeños, sliced
- 2 cups fresh cranberries
- 3 cups granulated sugar
- 1 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cayenne
- 1/2 tsp salt
- Optional: citrus zest, ginger slices, or cinnamon sticks
Instructions
- Wash jalapeños thoroughly. Slice into rings, removing seeds if you want less heat. Wear gloves to protect your hands.
- Combine sugar, vinegar, garlic powder, onion powder, cayenne, and salt in a saucepan. Bring to a boil, stirring until sugar dissolves.
- Add cranberries and simmer until they begin to pop, about 5–7 minutes.
- Add jalapeño slices to the syrup. Simmer 4–5 minutes until slightly softened.
- Use a slotted spoon to transfer jalapeños and cranberries into jars. Pour hot syrup over the mixture, leaving 1/4-inch headspace.
- Seal jars and either refrigerate for up to 2 months or process in a boiling water bath for 10 minutes for shelf-stable storage (up to 1 year).
Notes
- Always sterilize jars if canning for long-term storage.
- Let jars sit at least 2 weeks after canning for flavors to develop fully.
- Use firm, fresh jalapeños for the best texture.
- Save leftover cowboy candy syrup—it makes a great glaze or cocktail mix-in.
Nutrition
- Serving Size: 2 tablespoons
Find it online: https://bakerslider.com/cranberry-candied-jalapenos/