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1 cup pepper jelly, melted
2 cloves fresh garlic, minced
2 tablespoons fresh mint or rosemary, minced
2 tablespoons Dijon mustard
Mix all ingredients together and brush on meat.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.