Mint Jelly

The jar of mint jelly we bought for my father-in-law (to serve with the Easter Roast Lamb) is still in the refrigerator. We have a tough time throwing out good items! However, I'm tired of seeing it there in the back every time I clean the fridge, so it's time to figure out how to use it up. Here are some ideas from Martha Stewart:

While mint jelly and lamb are a classic pairing, there are many other ways to use leftover mint jelly:

• Brushed over fatty fish like salmon while grilling.
• Mixed with lemon or lime juice in a marinade for pork chops.
• Spread over bread for a hint of sweetness in grilled cheese.
• Whisked into your favorite salad dressing instead of honey or sugar.
• Stirred into yogurt or tahini to make a dipping sauce for vegetables.

Note that her website also has a recipe to make your own mint jelly, if this is something you actually like.

Some other ideas from around the world wide web:

• Toss with green beans or peas.
• Flavoring agent in desserts such as ice cream and pie.
• Topping for desserts such as cake.
• Use in cookies such as thumbprint, linzer or sandwich. (Here's a recipe to try.)
• Add to a peach chutney and serve with roast pork. (Try this recipe, or this one.)
• Mix with yogurt and serve with fried eggplant.
• Serve with toast or rolls.

Watermelon Granita 

• 7 cups cubed seedless watermelon
• ⅓ cup fruit juice (apple, pineapple, white grape)
• ⅓ cup mint jelly
• ¼ cup fresh lime juice (from 2 limes)

Combine all ingredients in a blender. Pour into a 9x13" baking pan. Cover and freeze until slushy, stirring with a fork every 30 minutes or so. (Should take about 4 hours.)