Chilli Jelly

An excellent accompaniment to cold meats, cheese platters and it's absolutely delicious brushed over chicken during roasting for a fabulously hot, sweet and sticky glaze.

INGREDIENTS​:

• 250g (9oz) redcurrant jelly
• 1 habanero chilli, deseeded and chopped
• 1 red pepper, chopped
• Juice of 1 lemon
• 2 drops of Tabasco sauce
• 2 tablespoons cider vinegar

DIRECTIONS:

1. Gently heat the redcurrant jelly in a pan until dissolved.
2. In a blender, blitz together all the remaining ingredients and then add to the jelly.
3. Bring to the boil, reduce the heat and cook for about 30 minutes, until the jelly is thick and syrupy.
4. Transfer to a bowl and leave to cool.

Note:   This will keep in a covered container in the fridge for up to one month.