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Pepper Jelly Glaze

1/2

cup

white wine, such as Carl Sittmann Riesling

1/2

cup

Columela sherry vinegar

2

tablespoons

shallots, finely minced

1

Jar

Suzanne's Medium Pepper elly

1

tablespoon

brown sugar

1

tablespoon

Maille Dijon Mustard Originale

6

tablespoons

butter, softened

Salt, as needed

1

Place wine, vinegar, 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, brown sugar and mustard. 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: 36

Nutrition Facts

Serving size: 1/36 of a recipe (0.7 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

45.17

Calories From Fat (38%)

17.07

% Daily Value

Total Fat 1.94g

3%

Saturated Fat 1.22g

6%

Cholesterol 5.09mg

2%

Sodium 16.96mg

<1%

Potassium 14.54mg

<1%

Total Carbohydrates 6.76g

2%

Fiber 0.11g

<1%

Sugar 0.45g

 

Protein 0.09g

<1%

Source

Author: Adapted from Sara Moulton