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Pepper Butter
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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