Monday Munchies, spicy recipes, Texas Pepper Jelly Autumn is officially here, and it’s time to start thinking about holiday recipes for all those company and family dinners we’ll be cooking soon.

Spicy Holiday Apple-Cranberry Sauce is a perfect accompaniment or side dish for a holiday dinner or for a leisurely family dinner. It’s easy to make, nutritious, and packs a little wallop that will make your guests or family beg for more!


6 large Granny Smith apples, peeled and diced (don’t use sweet apples!)
1 package (12 oz) fresh cranberries (don’t use frozen)
1 lemon, seeded and sliced very thin
1/4 cup Pomegranate Cranberry Habanero Rib Candy
1/4 cup Apple Habanero Pepper Jelly
1 1/2 cup sugar
1/ cup water
1 cup sweetened dried cranberries (sometimes called “craisins.”)

What to do:

In a large saucepan, bring the apples, cranberries, lemon, sugar, water, and Rib Candy to a boil over low heat, stirring constantly.

Reduce heat and simmer for about 15 minutes. When the cranberries pop, remove from the heat and add the pepper jelly and craisins. Keep stirring; don’t let the mixture stick.

Cool and chill until ready to serve. This dish can be stored in the refrigerator for 2 weeks or more, and in the freezer for a year or more.

Don’t count on any leftovers.

This recipe contains several “strong” ingredients. You might want to make it several times, modifying amounts, etc, for “practice” before Thanksgiving. Some people don’t like the lemon in it, but my family loves it.

This recipe is awesome on ice cream. I might have experimented with cake, too. And maybe a bagel.

Oh my gosh, the bagels were outstanding with this stuff on them. . . .

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