This sauce paired so well with fried eggplant! I mean, so yummy!
on left
- 2/3 cups red pepper jelly
- 2 tbsp spicy brown mustard
- 1 tsp prepared horse radish (I didn't have this, so I just used horseradish mustard as the mustard)
- 1 tsp orange zest
Stir together. Chill and store in an airtight container in the fridge for up to 3 days.
(Southern Living magazine, June 2012, p. 118)
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