cup hot pepper jelly
cup butter or margarine, softened
tablespoon balsamic vinegar or cider vinegar
- 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
Store butter, covered, in refrigerator up to 1 week.
Nutrition Facts(Pepper Butter)
- Per serving:
- 77 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 15 mg chol.,
- 60 mg sodium,
- 7 g carb.
- Percent Daily Values are based on a 2,000 calorie diet