Recipes using Jelly from Cape Cod Cranberry Harvest

Baked Brie in Crescent Roll

Great served at a party!


Open crescent roll and place flat on a cookie sheet.

Place a small brie round in the middle.

Pour any of our Pepper Jellies (about 1/2 a jar) over brie.

Close up the crescent roll dough and bake according to crescent directions.

Cut into pie shapes and serve warm with crackers.


Crescent roll dough
Small Brie round
Any of our Pepper Jellies

Southwest Monte Cristo


In a bowl, beat 2 eggs with a splash of milk and hot sauce. Set aside.

Spread our White Cranberry Pepper Jelly on two pieces of bread.

Add sliced pepper jack cheese, ham and turkey onto bread to make a sandwich.

Dunk sandwich in egg mixture and put on a griddle until golden on both sides.


2 eggs
hot sauce
our White Cranberry Pepper Jelly
pepper jack cheese

Cranberry Orange Marmalade Sauce

Serves: 2


** Garlic paste: peel a large clove of garlic, slice very thinly, sprinkle with just a little bit of sea salt, using side of French knife and pulverize into a paste.

* Reduce one can of chicken stock in pan to approximately 8 oz. on hight heat

When chicken stock is reduced, add in Cranberry Orange Marmalade, garlic, blending with a wire whip. Bring mixture to a quick simmer. In small dish, mix brandy with cornstarch, mix well. After 3 minutes of simmering, whip in cornstarch mixture, then bring back up to a quick simmer until cornstarch is clear and thickened slightly. Mixture should coat a spoon. Cook additional 3-4 minutes to burn off alcohol. Add parsley; reduce heat to just keep warm. Season to taste with ground clove and salt to taste as desired. Mixture will thicken gradually. To thin, add a touch of water or cranberry or orange juice to keep a sauce consistency.

Serve in sauce dish with ladle

Uses for sauce:
Over grilled/sauteéd chicken
Roat loin of pork
Grilled/sauteéd pork chops
Baked/grilled/broiled ham


8 oz. Cape Cod Harvest Cranberry Orange Maramlade
1/2 cup Chicken Stock, enriched*
1/2 tsp. Garlic paste**
Cloves, ground, to taste only
3/4 oz. brandy, non-flavored (optional)
1 tbls. Italian leaf parsley, finely chopped
2 1/2 tbls. constarch (just enough to thicken)

Grilled Bacon, Cheddar and Hot Pepper Jelly


Preheat boiler. Spread one side of each bread slice with our Pepper Jelly, then evenly top with cheddar and bacon. Transfer bread to a cookie sheet and broil just untill the cheese malts. Cut slices in half and serve warm


4 slices whole grain or sour dough, toasted
8 tablespoons of our Pepper Jelly
6 ounces sliced sharp cheddar
1/2 pound sliced bacon, cooked

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