Oakley’s Red Pepper Jelly Vinaigrette

While it may never have crossed your mind before, jams, jellies, and marmalades are excellent additions to many recipes. They pack a concentrated flavor that can enhance most any dish.

This simple recipe for a Pepper Jelly Vinaigrette is an excellent example of that. It adds both sweetness and spice to most any salad. Once made, it will keep in the refrigerator for up to two weeks, though we doubt you'll have it sitting around very long!

Ingredients:

5 Tbsp Oakley's Southern Delights Pepper Jelly

1 Tbsp + 2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp sugar

1/8 tsp white pepper

1/2 cup Canola oil

Put Red Pepper Jelly and mustard in a blender and blend. Add the red wine vinegar, sugar, and white pepper and blend until combined. Add oil in a slow, steady stream while the blender is running until the dressing is emulsified. Serve over baby spinach or your favorite salad greens. Once made, it will keep in the refrigerator for up to 2 weeks.

Sweet Pickle Slaw

⅓ c OSD Pickle juice, strained

2 T Duke’s Mayonaisse

2 ½ c chopped cabbage

½ c grated carrots

Whisk together mayo and pickle juice. Toss with cabbage and carrots. Chill and serve.

Pepper Jelly Barbecue Sauce

This simple recipe has got to be the fastest way to whip up a batch of homemade barbecue sauce we've ever seen. Not to mention, the little extra spice and tang from our Pepper Jelly makes it unlike any other!

We love it as a sauce for meatball appetizers, on barbecue chicken and even on grilled hamburgers! Once made, it will keep in the refrigerator for at least two weeks.

Ingredients

1 T vegetable oil
2 cloves garlic, finely minced
1 10oz jar Oakley’s Pepper Jelly
1 6oz can tomato paste
2 T Worcestershire sauce

Method

In a saucepan over medium heat, brown garlic in oil. Add remaining ingredients and simmer for 10 minutes over low, stirring occasionally.