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.
DIRECTIONS:
Note: This will keep in a covered container in the fridge for up to one month.
- Gently heat the redcurrant jelly in a pan until dissolved.
- In a blender, blitz together all the remaining ingredients and then add to the jelly.
- Bring to the boil, reduce the heat and cook for about 30 minutes, until the jelly is thick and syrupy.
- Transfer to a bowl and leave to cool.
Note: This will keep in a covered container in the fridge for up to one month.