You could reprocess it, but you would have to boil the thing again then cook it even more as it processes. The more you cook it, the more you're diminishing the flavor. If you do reprocess, maybe try a no-sugar needed type of pectin.

I would just use it as a ham glaze, in bbq sauce, mixed with grainy mustard for turkey sandwiches, mixed with cream cheese for dip, served with cubes of brie on crackers, pureed as sauce for pork chops, chicken wings glaze, dipping sauce for grilled chicken skewers, an ice cream topping, maybe make some savory Swiss cheese waffles and have it with that.

Here is a recipe for phyllo cheese tarts with hot pepper jelly that might be good with a cranberry pepper jelly.

http://www.food.com/recipe/easy-phyllo-pastry-tarts-with-hot-pepper-jelly-81857

I had some pepper jelly one year that didn't jell, I used it like Kay said, as a glaze or stir fry sauce or in salad dressing.

Thanks Kay. That gave me some good ideas of how to use it as is. It's too hot to use as ice cream topping.

John A

You should not use xanthan gum in canning.