Pepper jelly, with its blend of sweet and spicy, is a surprisingly versatile condiment that can elevate a variety of dishes.

Directions. Heat oven to 400 degrees. Generously grease a 12-well muffin tin with cooking spray. In a large bowl, whisk together butter and sugar .Whisk in 2 eggs, one at a time, then buttermilk.

Meanwhile, combine stock, vinegar, remaining 1/4 cup pepper jelly, remaining 2 tablespoons Worcestershire sauce, and remaining 2 tablespoons adobo sauce in a large skillet.

Note: The jelly will foam when it first comes to a boil, so use a pot that holds at least 5-6 quarts for a single batch. 4. Stir in the vinegar, salt and sugar.

4. Place the prepared brie bites on a baking sheet. Brush lightly with egg wash. Score the top of each turnover twice to allow venting. Bake for 15 minutes or until golden brown.

1 c. pepper jelly; favorite crackers for dipping; Directions. 1. Heat your oven to 375 degrees. Cook the chopped bacon in a skillet over medium heat until crisp. Drain on paper towels. 2.

Wash peppers under cold running water, drain. Remove stems and seeds. Pure peppers in food processor or blender with 1 cup cider vinegar until smooth.

D o you have a jar of Pepper Jelly in your fridge and you aren't sure what to do with it? Well, I'm here to help you with ...

4. Place the prepared brie bites on a baking sheet. Brush lightly with egg wash. Score the top of each turnover twice to allow venting. Bake for 15 minutes or until golden brown.