This jelly is not only stunningly green and beautiful, but it’s got a kick that bites back when you bite into it! I made it to use with a leg of lamb roast, but I know it’d be equally as delicious with chicken or pork. All you need is just a tad to create new sensations on your palate as you savor each bite of goodness you’re piggybacking it on If you really want to get rambunctious then use it as the ‘J’ on your ‘PB & J’ sammich!
Makes: About 1 1/2 cups
What you need:
1/2 cup mandarin oranges (drained)
1/2 cup pepper jelly (store bought)
1/2 cup orange marmalade
1/2 tsp finely chopped jalapeno
1/4 cup finely chopped fresh mint
What you do:
Coat a small skillet over medium high heat with cooking spray. Put the mandarin oranges in and saute about 10 minutes mashing and squashing the oranges. If the oranges need more mashing, put in a food processor and pulse several time. Let them cool.
Combine the pepper jelly, marmalade, fresh mint, jalapeno and cooled mandarin oranges in a small bowl and blend. Refrigerate about an hour before using.
©Alice D’Antoni Phillips Ally’s Kitchen