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Olivezia's Cranberry, Yellow Pepper, and Orange Jam

The perfect condiment for the holidays.

Spread on crackers with goat cheese, serve over ham, and especially delicious on salmon*.

Makes 2 Cups


This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.


🔸 ½ C fresh cranberries

🔸 1 large yellow bell pepper, removing pith, cut into large pieces

🔸 2 clementines peeled, all pit removed, and cut into small sections

🔸 ½ t chili flakes

🔸 ¾ C sugar

🔸 ¼ t kosher salt


In a medium sized food processor, blend the yellow peppers, the clementines, and the fresh cranberries. When blended into very small pieces (not pureed) transfer to a large saucepan and add the sugar, the Olivezia Sicilian Lemon White Balsamic Vinegar, chili flakes, and salt. Bring to a low boil and cook stirring often for 15 minutes. (Keep the bubbling low, not violent.) Transfer to clean and sterilized small jars. Cover and refrigerate. Will keep for 3 weeks in fridge.

*For salmon, take salmon filets, rub with Olivezia Vegan Butter Olive Oil, salt and pepper, and sprinkle with a touch of dried dill. Slather generously with jam. Then bake in a 400°F oven for about 12 minutes, or until opaque. A perfect Christmas Eve dinner!)

Recipe by: Camine Pappas |



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