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.
- 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
Gift packs are available online for delivery anywhere in Ireland/store