Ingredients

The following ingredients have 4 Servings
  • 3 cups cranberry juice
  • 1 cup chopped seeded jalapeno peppers
  • 1 cup white vinegar
  • 3 shots 1 oz each tequila, (we used tequila gold)
  • 4 to 6 drops hot sauce
  • 1/4 cup fresh lime juice
  • 7 cups sugar
  • 2 3 oz each pouches liquid fruit pectin

Instruction

  • Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a Dutch oven; Add the vinegar, tequila, hot sauce and lime juice. Stir in the sugar.
  • Bring to a full rolling boil, stirring constantly. Stir in the pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; Skim off foam.
  • Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. With tongs, carefully remove jars from canner. Set jars upright on a kitchen towel.
  • Let cool for 12 to 24 hours