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.



You can see more recipes for A Bit on the Side Port and Balsamic Jelly on our Recipe page /contact

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