3 Fresh Ways to Cook with Mint Jelly
Think mint jelly is for lamb and lamb only? You don’t have to wait until next Easter to use up this sweet, bracing condiment. Stir it into yogurt to make a welcome dip for fried eggplant (roasted potatoes too). Simmer a couple of spoonfuls with peaches and a jalapeño for a sweet and savory chutney—ideal with grilled pork or chicken. For a refreshing finish, blend it with a splash of rum and some thirst-quenching watermelon. Freeze for an adult slushie you’ll enjoy all summer long.
Here’s a clever way to use a jar of mint jelly you’ve had sitting in your fridge since Easter: stir it into a tangy yogurt sauce and serve it with crispy eggplant rounds. The mint jelly adds a fresh herbal twist, plus welcome sweetness to balance out the crunchy coating on the eggplant rounds. Make sure to buy panko breadcrumbs, which are Japanese-style and much crispier than the standard American variety.
Get the recipe: Crispy Eggplant With Minty Yogurt
Here’s an easy and original summer dinner to add to the weeknight agenda: rounds of grilled pork tenderloin with a spicy, minty, and sweet chutney that brings the heat (and flavor) to balance the smoky meat.
Get the recipe: Grilled Pork Tenderloin With Peach-Mint Chutney
This retro granita dessert recipe reads like a dispatch from the old-school days of recipes scrawled on 3x5 note cards, combining watermelon, white rum, and mint jelly, plus a generous dose of lime juice.
Get the recipe: Watermelon Mojito Granita