Beer makes batters better, meat more tender, and sauces more flavorful.
Horseradish Jelly
- add review
- #83173
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 cups sugar
3/4 cup apple cider vinegar
1/2 cup prepared horseradish
1/4 cup water
1 pouch (3 ounce size) liquid fruit pectin
directions
In a large pan, combine sugar, vinegar, horseradish, and water over medium heat. Cook, stirring constantly, until sugar dissolves and mixture comes to a rolling boil.
Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat. Skim foam from top of jelly.
Pour into heat resistant jars with lids. Store in refrigerator.
added by
caviar
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments