Spicy Pepper Jelly Glaze

Tracey Koch and Stephanie Riegel

Photography by Amy Shutt

October 28, 2021

Servings: Yields 1 cup

¾ cup red pepper jelly

2 tablespoons apple cider vinegar

2 tablespoons apple juice

1. Add all the ingredients to a small sauce pot.

2. Heat over medium heat until the jelly melts and the sauce begins to simmer.

3. Spoon a couple of tablespoons of the warm glaze over the duck breasts just before serving. Serve the remaining glaze as a dipping sauce for the grilled fresh sausages.

This article was originally published in the November 2021 issue of 225 magazine.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.

By Stephanie Riegel