• 2   cups 
    shelled baby peas or one 10-ounce package frozen peas
  • 1   tablespoon 
    mint jelly
  • 1   tablespoon 
    white wine vinegar
  • 1/4  teaspoon 
    Snipped fresh mint (optional)
Half fill a large bowl with water and ice cubes. In a medium saucepan heat a large amount of water to boiling. Add peas and cook 5 minutes for fresh peas or 1 minute for frozen peas. Drain into a strainer; immediately submerse peas in strainer into ice water to stop cooking. Drain well.
In a small saucepan heat jelly, vinegar, and salt over low heat just until jelly is melted and smooth.
To serve, divide peas among 6 large egg cups or demitasse cups. Drizzle peas with mint jelly mixture. Sprinkle with fresh mint. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 49, carb. (g) 9, fiber (g) 2, sugar (g) 4, pro. (g) 3, vit. A (IU) 292, vit. C (mg) 16, sodium (mg) 100, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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