How can I thicken this cranberry-pepper jelly?
I found a site with another cranberry sauce maker complaining of the end product being too runny.  What I learned is that cranberries have lots of natural pectin that is released when they are cooked past bursting.  

If it were me, I would:


cook it some more, keeping it at a boil but watching it carefully so
it doesn't boil over and does not start to scorch at the bottom of
the pan (in other words, stir and WATCH IT!)
When the cranberries have deflated from releasing their inards and
some of the excess liquid has either boiled off or thickened, your
recipe should be salvageable.


Best of luck!