Hot, but Not Too Hot: I Need Options

I adore cheese.  I adore jelly and jams of all sorts (except marmalade--I'm not insane).  It's hard to say that anything could make either of these treasures of humanity any better, so let's just say this: combining the two makes them a different kind of awesome.

Every so often, I'm in Whole Foods and am compelled to purchase some sort of slightly exotic fruit preserves.  Maybe it'll be a fig spread, maybe in the crisp fall weather it will be an apple spiced with an unexpected herb, or maybe it will be a satisfactorily bourgeoisie pepper jelly.  And since there's usually not a type of bread or other obvious culinary purveyor for my gelatinous treat, I'll typically pick up a sliver from a wheel of brie.  I will overeat the brie for a day or two until the cheese is gone, at which point I am left with a solid 65% of the jelly jar and absolutely no idea how to use it.  Until now,

This time, I vow that things will change.  I will find actual uses for the cranberry pepper jelly occupying prime real estate on the top shelf of my fridge.  I will not let it get a funky furry film on top and then be too frightened to throw it away until that fur has crept up to the lid.  In the spirit of pioneers and war rations, I will leave no food product behind!

I have already gotten off to a good start.  I mixed a couple tablespoons in with some green beans and onions that I stir-fried, and when served alongside a spicy-citrus piece of salmon, it made an excellent combination.  I have no idea what I will do with it tomorrow, but rest assured--I will try very hard to find some answer to that question, and I promise to let you know what it is.  Vive le pepper jelly!