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Pepper Butter
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.
From the Test Kitchen
- Make Ahead Tip Store butter, covered, in refrigerator up to 1 week.
Nutrition Facts
(Pepper Butter)
- Servings Per Recipe 16,
- Calories 77,
- Carbohydrate (gm) 7,
- Fat, total (gm) 6,
- Cholesterol (mg) 15,
- Saturated fat (gm) 4,
- Sodium (mg) 60,
- Percent Daily Values are based on a 2,000 calorie diet
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