Pea Salad

1. Half fill a large bowl with water and ice cubes. In a medium saucepan heat a large amount of water to boiling. Add peas and cook 5 minutes for fresh peas or 1 minute for frozen peas. Drain into a strainer; immediately submerse peas in strainer into ice water to stop cooking. Drain well.

2. In a small saucepan heat jelly, vinegar, and salt over low heat just until jelly is melted and smooth.

3. To serve, divide peas among 6 large egg cups or demitasse cups. Drizzle peas with mint jelly mixture. Sprinkle with fresh mint. Makes 4 to 6 servings.