Pepper Jelly Vinaigrette

Easy Pepper Jelly Vinaigrette recipe from Oakley's Southern Delights

While it may never have crossed your mind before, jams, jellies and marmalades are an excellent addition to many recipes, as they pack a lot of concentrated flavor that can enhance most any dish.

This simple recipe for a Pepper Jelly Vinaigrette is an excellent example of that, adding both sweetness and spice to most any salad. Once made, it will keep in refrigeration for up to two weeks, though we doubt you'll have it sitting around very long!



2 Tbsp Oakley's Southern Delights Pepper Jelly

2 tsp Dijon Mustard

2 Tbsp Red Wine Vinegar

4 Tbsp Walnut Oil*

pinch of salt and freshly-ground pepper


Start by adding the Pepper Jelly to a small bowl and whisking in the mustard. Add the vinegar and whisk to combine. Drizzle in the oil while whisking, taste for seasoning and add salt and pepper if needed. 

*Note: We suggest using walnut oil or other mild-flavored salad oils rather than olive oil for this recipe.


Cheesy Hot Pepper Jelly Thumbprint Cookies

2 cups Sharp Cheddar cheese, shredded

3/4 stick (6 TBSP) unsalted butter, softened

1 cup flour

1/3 cup Oakley’s Southern Delights hot pepper jelly

Place cheese, butter and flour in a food processor and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks.

Preheat to 400°

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment lined sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill.

Return to the oven and bake for about 5 minutes or until the edges turn golden brown. Transfer to racks and cool completely. Recipe makes about 20 cookies.


Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Red Pepper Jelly Cheddar Cheese Dip

2 cups grated cheddar cheese

2 cups sliced green onions

2 cups chopped pecans

1/2 to 1 cup mayonnaise

1 jar Oakley’’s Southern Delights Red Pepper Jelly


Mix cheese, onions and pecans in a large bowl. Stir in enough mayonnaise to hold it together. Press the cheese mixture into a shallow dish or pie plate and chill. Or is desired, press into a round cake pan lined with plastic wrap, chill and unfold onto a plate before serving. Top with red pepper jelly and serve with Wheat thins or your favorite crackers.

Oakley’s Southern Delights Dried Fruit Compote with Red Pepper Jelly

1 cup water

½ cup apple cider vinegar

1 cup diced dried apricots, loosely packed

½ cup chopped dried cherries, loosely packed

½ cup Oakley’s Pepper Jelly

1 tsp sea salt

1 tsp curry powder

Bring water and vinegar to a boil in a medium-sized saucepan. Add dried fruit to the boiling liquid, cover and remove from heat. Let sit for 10 minutes before adding remaining ingredients. Return to medium-high heat and stir until it comes to a simmer. Cover, reduce heat and simmer for five minutes, stirring occasionally. 


Serve with grilled or roasted pork.

Mini Phyllo Pepper Jelly Pastries


2 (1.9 oz) packages of frozen mini phyllo pastry shells, thawed

3 oz Brie cheese, rind removed

Oakley's Southern Delights Sweet and Hot Red Pepper Jelly

3 Tablespoons chopped roasted salted almonds

Preheat oven to 350 degrees. Place mini phyllo pastry shells on a baking sheet. Cut Brie cheese into 30 small pieces and place in pastry shells. Spoon 1/4 teaspoon of OSD's Sweet Red Pepper Jelly and topped with crushed almonds. Bake pastries for 5 to 6 minutes or until the cheese is soft.