Pepper Jelly Sauce
Photo: Jennifer Davick; Prop Styling: Buffy Hargett
This low-fat sauce can be stirred together in 10 minutes. Chill 1 hour, and store in an airtight container in the fridge up to 3 days.
Yield: Makes about 3/4 cup
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Amount per serving
- Calories: 29
- Fat: 0.0g
- 2/3 cup red pepper jelly
- 2 tablespoons spicy brown mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon orange zest
- Stir together red pepper jelly, spicy brown mustard, horseradish, and orange zest.
- Note: Nutritional analysis is per Tbsp.
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