Hot Pepper Jelly Glaze
This hot pepper jelly glaze is a quick, sticky, sweet-heat sauce that transforms any protein into a showstopper. Made with pepper jelly, apple cider vinegar, soy sauce, and a butter finish, it comes together in under ten minutes. Perfect as a pork sauce, a chicken glaze, or a bold dipping sauce for appetizers.
Equipment
- Small saucepan
- Whisk
- Pastry brush
- Glass jar for storage
Ingredients
- 10 oz pepper jelly red pepper or pineapple red pepper jelly
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce low sodium preferred
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes optional, for extra heat
- 1 tablespoon unsalted butter cold, for finishing
- 1 teaspoon neutral oil for sauteing garlic
Instructions
- Heat a small saucepan over medium-low heat. Add the neutral oil and minced garlic, stirring constantly for about one minute until fragrant but not browned.
- Add the entire jar of pepper jelly, apple cider vinegar, and soy sauce to the pan. Stir everything together and bring to a gentle simmer over medium-low heat.
- Whisk in the Dijon mustard and crushed red pepper flakes if using. Stir until fully incorporated and the glaze is smooth.
- Let the glaze simmer gently for five to seven minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. It will continue to thicken as it cools.
- Remove the pan from the heat and swirl in the cold butter until fully melted and incorporated. This step gives the glaze its signature gloss and silky texture.
- Brush the glaze onto your protein of choice during the last ten minutes of cooking, applying two to three thin layers every three to four minutes for the best caramelization. Serve immediately or store in a sealed glass jar in the refrigerator for up to two weeks.
Notes
Apply glaze in thin layers toward the end of cooking to avoid burning. For a pineapple glaze variation, substitute half the pepper jelly with pineapple preserves. Store cooled glaze in a sealed jar in the fridge for up to two weeks or freeze in ice cube trays for up to three months. Reheat gently with a splash of water to loosen. Pairs beautifully with pickled onions as a garnish.