Pepper-Orange Jelly

tastecooking.com

Rieneke

1 small navel or Valencia orange

2 medium red bell peppers (about 1 pound)

6 medium-hot, fruity red chiles, such as Fresnos or red jalapeños*

3 C white sugar

1 C apple cider vinegar

½ TSP kosher salt

subheading: TO SERVE:

Fried toasts

Whipped ricotta, made by pulsing whole-milk ricotta in a food processor until fluffy and smooth, about 2 minutes

Freshly ground black pepper and/or flaky salt

Unlike the classic ’90s cocktail-party formula, which requires you to track down powdered pectin at the grocery store, this pepper jelly has a whole blended orange in it. The orange not only lends some subtle fruitiness that cuts the heat of the chiles, it also sets the jelly, thanks to all the naturally occurring pectin in citrus fruits. The result is a soft-set, deep-red jelly with glittery flecks of chile and orange suspended throughout that is as great poured over a softened brick of cream cheese as it is slathered onto a grilled cheese sandwich. Unlike the classic ’90s cocktail-party formula, which requires you to track down powdered pectin at the grocery store, this pepper jelly has a whole blended orange in it. The orange not only lends some subtle fruitiness that cuts the heat of the chiles, it also sets the jelly, thanks to all the naturally occurring pectin in citrus fruits. The result is a soft-set, deep-red jelly with glittery flecks of chile and orange suspended throughout that is as great poured over a softened brick of cream cheese as it is slathered onto a grilled cheese sandwich.

Directions at tastecooking.com

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