Port & Balsamic Jelly

The sweet, deep, caramel flavour of Port blends beautifully with the savoury, fruity, mildly acidic taste of Balsamic Vinegar in a jelly that is deeply delicious.

Serving Suggestions:

• 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.