Description

Rosemary’s inferno Jelly is the perfect sweet, savory, and spicy combination. It starts with aromas of black cherry, red currant, blackberry bramble, and hot Thai Birdseye chili peppers for some intense heat. Made with a blood red Cabernet Sauvignon wine you’ll enjoy flavors of fruit and after several seconds you feel a hot tingle on your tongue.

This fragrant red wine jelly adds a heavenly aroma to your favorite crostini and is sure to be the star of your next cheese board. This jelly is sure to please the garlic lovers in your life! Rosemary’s inferno Jelly is made from Cabernet, garlic, black pepper, rosemary, and Thai Birdseye chili peppers which has a unique taste you won’t believe. The heat increases with each bite, but it still allows you to take in all the flavors of your food. Use it as an accompaniment to any meat and baked fillings or sautéed onions as well. Spicy wine jelly will become your newest thing.

Rosemary’s inferno Jelly explodes with fruity and robust flavors that create the perfect condiment for grilled meats, an addition to your charcuterie board, or paired with dark chocolate for a delicious snack. Experience the full spectrum of flavor with our small batch Rosemary’s inferno Jelly. This fragrant jelly adds a heavenly aroma to your favorite crostini and is sure to be the star of your next cheese plate. Try it today and be amazed!

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Wine Pairings: Cabernet Sauvignon

Suggestions for Uses

• Baste a salmon filet, or simply drizzle over goat cheese and serve with warm pita toasts
• Use as a glaze on a pork or lamb roast
• The freshly grated Lemon and Rosemary in this wine jelly makes a very appealing addition to not only creamy cheeses, try brushing onto chicken, fish, pork, and lamb before, during, and after last few minutes of cooking
• Spice up everything. Add to mustards, ketchups, and sauces to make your own unique condiments
• Glaze all meats coming off the grill
• Mix into your favorite barbecue sauce
• Spread it on a sandwich or a burger
• Add this to a cheeseboard with parmesan, blue, goat, or cheddar cheese
• Get creative with your PB&J sandwiches
• Slather on top of lamb chops and cook them over the grill
• Spread it over the pastry base of a fruit tart, like one made with fresh plums, figs, or pears
• Fill pastries
• Prepare a juicy roasted chicken with a glaze made using wine jelly and Dijon mustard! The flavor of the wine jelly goes really nicely with poultry. Have fun and use a glaze on other meats or vegetables too!
• Mixed 1/4 cup wine jelly with 1 packet (8 oz) of cream cheese. Refrigerate to let flavors blend and slather on top of crackers, bagels, or even English muffins
• Lightly cover brie with Rosemary’s Inferno Wine Jelly and a sprinkle of slivered almonds. Then wrap it in puff pastry, dab with egg wash, and bake for 30 minutes at 375°F
• Use to caramelize onions & spread on toast
• Serve over meatballs in the crock pot
• Whip into butter
• Use to braise beets & glaze meats
• Poach pears
• Warm it up as a dipping sauce for spring rolls
• Rosemary’s Inferno jelly is bright with acid, wine, and intense rosemary flavors that make magic with soft higher fat cheeses like Bries. The acid combines with the fat in the cheese to create the most fantastic creaminess in your mouth
• Pairs with strong and bold cheeses like gorgonzola, tiger blue, and aged white cheddar
• Add this jelly to a roasted beef sandwich

Ingredients: Cabernet Sauvignon wine, sugar, lemon juice, pectin, garlic, black pepper, rosemary, and Thai Birdseye chili peppers