Red pepper jelly with verjus [Sarah Schafter, Irving Street Kitchen] from The Oregonian Cookbook: Best Recipes from Foodday (page 239) by Katherine Miller
- dried red pepper flakes
-
cider vinegar
- Show all ingredients...
- Serves : 3-1/2 cups
-
EYB Comments
Can be refrigerated in sterilized jars for up to 3 months.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.