Cranberry Habenaro Jelly

Want to know my new lunch time obsession?

This jelly with a dollop of cream cheese or goat cheese with crackers or carrots. 

I might have eaten this everyday for lunch for a week. 

I'm addicted.

It is ridiculous on pork, I mean cah-razy good!

Dude, this jelly is the business! 

It has quite the kick, but that can totally be dialed back. 

I am about to make a second batch.

 Between the fact that I am already on my second jar and that I have either promised or given away 5 jars I'm down to 1 left in my pantry.

   I have variations dancing around in my head. Things like, Hibiscus Habenaro, Apricot Jalapeno and Strawberry Serrano. The possibilities are endless! I think I caught the canning bug. I'll be making loads of jams, jellies and preserves this spring/summer. PICKLES I want to make tons of pickles! I'll be putting the canning cookbook my Granny passed down to me and the preserving cookbook my in laws bought to good use this year. But for now I'll make that second batch of this babe!

Cranberry Habenaro Jelly
Makes 8 half pint jars
1 cup dried cranberries, finely chopped
1 1/2 cup apple cider vinegar
1/2 red onion, finely diced
1 red bell pepper, finely diced
4-5 habanero peppers, seeded and finely diced
(make sure you use gloves and wash your hands well after handling)
6 cups sugar
1 pouch liquid pectin (optional)

In a sauce pan combine cranberries and vinegar and let soak on the counter for about an hour. In the mean time process your jars. Wash/sterilize 8 half pint jars, lids and rings. Keep jars in hot (not boiling) water until ready to use. After an hour add in the onion, both peppers and sugar to the pan and place over high heat and bring to a slow boil and cook for 10-15 minutes, until it has reduced and thickened slightly. Remove the pan from heat and stir in pectin, if you choose to use it. This jelly should be thick but still pourable once it is set up. Use your discretion on whether you need it or not. Ladle to hot jam into the jars, I suggest using a funnel with a large spout, leave a 1/2 inch head space. Wipe the mouths, rings and lids clean. Screw on lids and process in a water bath for 10-15 minutes. Remove from water and let cool and check the seals. Any that do not seal should be refrigerated and used within a month.

Pistachio Cranberry and Goat Cheese Truffles

   This is not the post I planned on sharing today. These cheese truffles are good, I mean, can you go wrong with pistachio and cranberry? I don't think so. My original plan, was to post the smoothie I had for breakfast and lunch yesterday and for lunch at least twice a week for the past month. Unfortunately, when I tried to upload the images they weren't there. I have no clue what I did, but I'll try again when I'm not propping I'm eyes open with toothpicks to stay awake.

      These are a quick and easy appetizer to throw together for a party or dinner with friends. It would be so easy to make and customize them, the possibilities are endless. I made these and my mom made a cream cheese, cheddar and almond version for my Granny's birthday party. This would also be a great little recipe to whip up and stick in the fridge and pull out one with a couple of crackers for a quick afternoon snack.

Makes 18-24
Pistachio Cranberry Goat Cheese Truffles

10 oz goat cheese
1/2 cup chopped dried cranberries
1/2 cup chopped pistachios

In a medium sized bowl , combine cheese and cranberries, mashing with a fork or spatula. Spread Pistachios out onto parchment paper and set aside. Using a teaspoon scoop a small amount out and roll in a ball. They should be about 1 to 1 1/2 inches across. Roll the truffle in chopped nuts and set aside. Continue with the remaining cheese mixture. Refrigerate until ready to serve.