Preparation Steps

• Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.
• 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.
• Meanwhile, in a medium saucepan, combine the cranberries, brown sugar, marmalade, vinegar, garlic, and black pepper.
• 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.
• 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!