A Bit on the Side Port & Balsamic Jelly - Kate's Kitchen

A Bit on the Side Port & Balsamic Jelly

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Gourmet savoury jellies from all natural ingredients. Each one can be used as a condiment, glaze or a base for sauces and dressings. One of our favourites.

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.
  • 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

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