Sort ingredients
joshdotk
QR Code
Listen
Pdf
Add the cranberries to a saucepan with the water. Bring to a simmer and let the cranberries pop. Process until smooth.
Return to the pan with the preserves, chipotle, pinch of salt, sugar, pectin (if using) orange peel and juice. Bring to a rolling boil for 2 min, then simmer for 15-20 min mixing very often so it doesn’t burn.
What you want is a thick looking jam that covers the back of a spoon completely. If using a thermometer, you want it to be 215-220F.
Line a quarter sheet pan with parchment paper. Add the cranberry jelly.
Let it sit at room temp for 2 hours then refrigerate until firm and sliceable. It took about 8 hours for mine to be sliceable.
Slice your cheddar into squares and match the size with the cranberry jelly. Layer like in the video.
Top with honey and pistachio.