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
Number of People Serving
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 10 | jalapeños |
| 1 1/2 Cup | Cranberries, fresh |
| 3/4 Cup | light brown sugar |
| 1/2 Cup | orange marmalade |
| 2 Tablespoon | Cider Vinegar |
| 1 | garlic clove, minced |
| 1/4 Teaspoon | freshly ground black pepper |
Step
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!
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