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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pepper Butter

Makes: 16 servings
Serving size: 1 tablespoon Yield: 1 cup
Prep 10 mins Chill 1 hr
Pepper Butter
  • 1/2  cup  hot pepper jelly
  • 1/2  cup  butter or margarine, softened
  • 1  tablespoon  balsamic vinegar or cider vinegar

1. 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 77,
  • Fat, total (g) 6,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 7,
  • sodium (mg) 60,
  • Percent Daily Values are based on a 2,000 calorie diet

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