This jelly is fantastic with venison and game sausages.
Wonderful with roast chicken, or just stir a spoonful into your gravy.
Try with a Stilton or a strong goats cheese.
The thyme lingers beautifully in the richness of this red wine jelly.
Looking for recipe ideas?
Terrine Canapés.
Quick and easy to rustle up for any gathering.
What to do:
1. Divide the pâté or terrine into 20 equal pieces.
2. Place on melba toast, garnish with 1/4 teaspoon of Game On Red Wine Jelly with Thyme & Juniper Berry.
3. Add finely chopped chives, sea salt and coarsely ground black pepper.
Click here for the Terrine Canapés recipe page.
Ingredients:
Sugar, Red Wine (20%) [Sulphur Dioxide], Water, Port [Sulphur Dioxide], Red Wine Vinegar, Gelling Agent: Pectin, Thyme (0.5%), Lemon Juice Concentrate, Natural Juniper Berry Flavour (0.1%).
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg, milk, soya and gluten are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 849 |
| Energy (kcal) | 200 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 45 |
| of which Sugars (g) | 45 |
| Protein (g) | 0 |
| Salt (g) | 0.04 |
Refrigerate after opening and consume within 4 weeks
195g ℮
| Time: | 2 hrs |
| Difficulty: | Easy |
| Serves: | 4-5 |
Glazed Gammon
1. Place the gammon joint in cold water, bring to the boil and simmer for around 1 hour. Turn off heat and leave to cool for 20 mins or so.
2. Preheat oven to 200'C Fan.
3. Remove joint from liquid and pat dry, lightly score fat and spread thick layer of Game On Red Wine Jelly with Thyme & Juniper Berry over the fat, making sure it gets into the scoring.
4. Roast fat side up in the oven for 30 mins or until the joint is a caramelised.
5. Eat hot or cold served with Game On Red Wine Jelly with Thyme & Juniper Berry.
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