Try this Burgendy Jelly recipe, or contribute your own.
Suggest a better descriptionMelt the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1 1/2 cup mold, allowing to cool. Chill until set.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 30 | ||
Calories from Fat: 16 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 43mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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