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Jalapeno Pepper Jelly Sauce

1/2

cup

white wine

1/2

cup

sherry vinegar

2

tablespoons

hot sauce

2

tablespoons

shallots, finely minced

1/2

cup

hot pepper jelly

6

tablespoons

butter, softened

Salt

1

Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil.

2

Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly. Over low

3

heat, whisk in butter 1 tablespoon at a time until sauce is creamy in

4

consistency. Taste for seasoning, add salt and adjust to taste by adding a

5

little vinegar, jelly or hot sauce. Keep warm.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (18.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1153.86

Calories From Fat (53%)

609.35

% Daily Value

Total Fat 69.31g

107%

Saturated Fat 43.78g

219%

Cholesterol 183.18mg

61%

Sodium 1109.6mg

46%

Potassium 428.95mg

12%

Total Carbohydrates 121.65g

41%

Fiber 2.24g

9%

Sugar 3.11g

 

Protein 2.01g

4%