Pairs well with all types of cheese: Goat, Sheep, Cow – Cream Cheese, Brie, Blue Cheeses, Cheddars, and a variety of soft, medium and hard cheeses.
Brie Cheese and Puff Pastry Dough: Wrap pastry dough around brie and top with jelly, close top of pastry dough and bake according to directions.
Sliders – Ciabatta Rolls heated in oven or on grill. Grill your favorite ground meat, top with melted Blue cheese and then top off with your favorite wine jelly.
Monte Cristo Sandwich: Top with jelly.
Flat Bread Pizza: Layer with jelly, put your favorite cheese, spinach and sausage on top. Bake according to directions on flat bread.
New Twist on Peanut Butter and Jelly Sandwich: Take a flour tortilla, spread with peanut butter and jelly. Either fold over or add another tortilla on top. Grill on both sides, cut into triangles.
Meats & Fish
Baby Back Ribs: Season and cook as you normally would. Then brush a light coat of jelly over the top and cook for a few more minutes to create a nice glaze.
Rack of Lamb or Lamb Chops: Use jelly as a dip or drizzle over the top.
Steak – grill steak, cut into bite size, top with blue cheese crumbles and drizzle with jelly over top.
Sausages: Plain or spicy – use jelly as a dip.
Turkey: Serve jelly with turkey as you would cranberry sauce.
Pork Chops: Season pork chops, baste jelly on pork chops, cover and bake for 30 minutes at 350 degrees. Pour off liquid. Continue cooking for 30 more minutes uncovered. Jelly will glaze on pork chops. This is delicious! Particularly delicious when using the Spicy Chardonnay Jalapeno Wine Jelly.
The jelly pairs well with salami, prosciutto and ham – salty & sweet with wine flavor!
Use jelly as glaze for Salmon, Halibut, Tuna or Trout.
Use as a base for BBQ sauce.
Great on pancakes, waffles, French toast, or crepes!
Add a couple of tablespoons of the jelly to your favorite vinaigrette dressing.
Create your own salad dressing using your favorite wine jelly as a base.
Take a 1 oz. package of Original Ranch Dressing. Mix according to directions. Add Cayenne pepper, red wine vinegar, Gourmet Salad Vinegar, garlic salt, celery seed and Cabernet Sauvignon Wine Jelly – season to taste. Use as a salad dressing or dipping sauce.
Fresh asparagus – place in skillet with olive oil, a little water and your favorite seasonings – cook till al dente, drain off liquid. Sprinkle with Gorgonzola blue cheese crumbles and drizzle Cabernet Sauvignon Wine Jelly over the top. You will WOW your guests with this recipe!
Use a plain or vanilla yogurt, top with strawberries or blueberries drizzle jelly over top.
Drizzle jelly over brownies.
Serve Jelly with blueberries over Cheesecake.
Ice Cream – serve jelly over top. As an extra treat add semi-sweet chocolate chips, chopped nuts (optional), and top with jelly. Delicious!!!
Children Love This Recipe (and so do adults): Take one banana and slice on diagonal, spread peanut butter on slices, top with a blueberry for garnish, then drizzle jelly over the top. Use a toothpick to hold together so it’s easier to pick up.
Cabernet Sauvignon Wine Jelly makes a fantastic red-wine cooler. Heat jelly on low to liquefy. Using seltzer + a touch of simple syrup a Faux Sangria is created. Add plenty of sliced citrus and ginger ale. Perfect for designated drivers and non-drinkers!