Gourmet savoury jellies from all natural ingredients. Each one can be used as a condiment, glaze or a base for sauces and dressings.
- Serve with hot or cold game meat – duck, pheasant or venison.
- Coat your favourite fruit – cherries are particularly good – with melted jelly. This is equally delicious with savoury and sweet food. Serve alongside game…duck, pheasant or venison. You will also drool over this mixture in pavlova or as a topping for panna cotta.
- Sinfully good with a wedge of aged Gouda.
- Glaze ham 10 mins before the end of cooking time with A Bit on the Side Port and Balsmaic Jelly. Return to oven for final 10 mins until glaze has melts into meat and begins to crisp up