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Pepper Butter

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Prep: 10 min.
 
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Ingredients

  • 1/2  cup hot pepper jelly
  • 1/2  cup butter or margarine, softened
  • 1  tablespoon balsamic vinegar or cider vinegar

Directions

In a small saucepan heat and stir pepper jelly until just melted. In a medium bowl beat the butter until fluffy. Beat in the jelly and vinegar. Cover and chill at least 1 hour before serving. Makes about 1 cup (sixteen, 1-tablespoon servings).

Make-ahead tip: Store butter, covered, in refrigerator up to 1 week.

Nutrition Facts

  • Calories 77,
  • Total Fat (g) 6,
  • Saturated Fat (g) 4,
  • Cholesterol (mg) 15,
  • Sodium (mg) 60,
  • Carbohydrate (g) 7,
  • Fiber (g) 0,
  • Protein (g) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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