Cranberry-Pepper Jelly

I love the versatility of Cranberry-Pepper Jelly. This peppery-tart condiment is just as good with  cream cheese and a crackers as it is topped on pork tenderloin or served on a turkey sandwich.

Cranberry-Pepper Jelly

Ingredients:
1 (12-oz.) package fresh cranberries
1 (10-oz.) jar red pepper jelly
1 1/2 cups diced green apple
3/4 cup sugar
1/2 cup water
1/4 teaspoon crushed red pepper
1/2 cup sweetened dried cranberries

Directions:
Bring fresh cranberries, jelly, apple, sugar, water, and crushed red pepper to a boil in a large saucepan over medium-high heat, stirring often. Reduce heat to medium-low, and simmer, stirring often, 10 to 15 minutes or until cranberries begin to pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 hours before serving. Store in an airtight container in refrigerator up to 2 weeks.