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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Chile-Infused Honey

Update the cheese platter with a new cheese ball, spiced honey for drizzling, and marinated feta.

Southern Living DECEMBER 2013

  • Yield: Makes 1 1/3 cups
  • Hands-on:10 Minutes
  • Total:25 Minutes
  • Chill:12 Hours

Ingredients

  • 1 cup honey
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon kosher salt
  • 2 fresh peppers (such as serrano or jalapeño), sliced
  • 1 (4-inch) fresh rosemary sprig

Preparation

Stir together honey, dried crushed red pepper, kosher salt, sliced fresh peppers, and rosemary sprig in a saucepan. Cook over medium heat 2 to 3 minutes. Remove from heat; cool completely. Spoon into 1 (8-oz.) jar. Chill 12 to 24 hours. Store in refrigerator up to 2 weeks. Let stand at room temperature 30 minutes before serving. Serve with cheese.

PACKAGE IN: Glass Canisters with Wood Lids ($39.95/set of 3; williams-sonoma.com)

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Chile-Infused Honey recipe

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