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A closeup of cranberry jelly in a bowl.

Cranberry Habanero Jelly

Course Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups
Author Marissa


  • 16 ounces cranberries
  • 4 - 5 habaneros
  • 1 - 1 ½ cups sugar*
  • ¼ cup apple cider vinegar


  • Wearing food-safe gloves, slice the habaneros in half lengthwise and remove stem, seeds, and ribs. Mince and set aside.
  • In a medium sized pot, add all the ingredients and place on the stove over medium-high heat for 6-8 minutes, stirring occasionally. The berries will start to burst!
  • Reduce heat to medium and let cook another 10 to 15 minutes, stirring occasionally and using the back end of the spoon to squish the berries (I use a slotted spoon).
  • The jelly is done when the mixture has thickened and there is no liquid that drips off the spoon.
  • Store in an airtight container in the fridge. It will keep up to one month.


You can use 1 or 1 ½ cups of sugar for this recipe depending on how sweet you want it. I sometimes go for 1 cup to keep the jelly slightly tart.