Port and Balsamic Jelly Recipes

  • 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.