- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1/2 cup red currant jelly
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Heat the oil in a large skillet or saucepan over medium heat. Add the bell pepper and cook for 2 minutes.
- Add the jelly, vinegar, salt, and red pepper and bring to a gentle simmer. Cook until the sauce has thickened slightly, 2 to 3 minutes. Pour or spoon the sauce over cooked meat or fish.