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Cranberry Candied Jalapeños (Holiday Cowboy Candy)

Cranberry Candied Jalapeños (Holiday Cowboy Candy)

By Traeger Grills

Our regular Cowboy Candy (aka candied jalapeños) was such a hit that we decided make a version for the holidays by adding tart cranberries to complement the sweet heat. Perfect with turkey (you can sub it for the usual cranberry sauce) it would also go well with salmon and lamb and is great paired with cheese.

Prep Time

15 Min

Cook Time

40 Min

Pellets

Cherry

Ingredients

This recipe serves:

8

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Units of Measurement:
main
10 jalapeños
1 1/2 Cup fresh cranberries
3/4 Cup light brown sugar
1/2 Cup orange marmalade
2 Tablespoon apple cider vinegar
1 garlic clove, minced
1/4 Teaspoon freshly ground black pepper

Steps

  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Slice the jalapeños into ¼-inch thick rings and spread them out on a wire rack. Place the rack directly on the grill grate and smoke for 25 minutes.

    225 ˚F / 107 ˚C

    00:25

    Super Smoke

  • 3

    Meanwhile, in a medium saucepan, combine the cranberries, brown sugar, marmalade, vinegar, garlic, and black pepper.

  • 4

    Transfer the smoked jalapeño slices to a cutting board, coarsely chop them, then add them to the saucepan. Cook over medium heat, stirring occasionally and adjusting the heat so that the mixture is simmering, until the cranberries pop open and soften, about 15 minutes.

  • 5

    Transfer the cowboy candy to a heatproof container and let cool to room temperature (it will thicken as it cools). You can use the cowboy candy as soon as it’s cooled. Cover and refrigerate what you don’t use; it will keep for up to 2 weeks. Enjoy!

My Notes


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