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Burgundy Blood Orange Marmalade

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Product Description

A stunning marmalade of blood oranges simmererd in Burgundy wine. Rich orange flavor brilliant over soft cheese, on chicken, or with pound cake.

Ingredients: sliced citrus (blood oranges, lemons), red wine, cane sugar, water

Gluten free, Vegan. Made in a facility that processes gluten.

Buttermilk Panna Cotta in a Jam Jar


Panna cotta is a cream-based dessert similar to a custard or pudding, but it uses gelatin instead of eggs or starch, giving it a fresher taste. It’s great for gluten-free folks and doesn’t require turning on your oven. Buttermilk lightens it and lends a tang that pairs beautifully with whatever jam and fruit you have on hand.

Often panna cotta is unmolded for serving, but I love to make them in empty jelly jars, then screw on the lid for an easy picnic dessert.

Buttermilk Panna Cotta
1 cup heavy cream
1/2 cup sugar
2 1/2 teaspoons unflavored gelatin
1/3 cup cold water
2 cups buttermilk
zest of 1/2 a lemon
Potlicker jam and fresh fruit

Mix gelatin and cold water together and set aside.

Heat cream, sugar, and zest, on the stove or in the microwave, until the mix is simmering and sugar is dissolved. Stir in the gelatin mixture, followed by the buttermilk.

Divide mixture between 6-8 jars, juice glasses, ramekins, small bowls, etc. and chill at least 5 hours. Once firmly set, top with fruit & jam. Serve chilled.

For a layer of jam in the center of the dessert, fill the jar halfway with the cream mixture. Chill about 1 hour, until mostly set. Gently spread the jam on top of the chilled panna cotta, then pour another layer of cream mixture on top of the jam.



Filled Hungarian Shortbread


Hungarian shortbread dough is made in the same manner as more traditional shortbread, but the shaping is unique. Freezing the dough and grating it into the pan makes for a light and tender bar cookie. To further enhance this cookie, a layer of jam or jelly is baked into the shortbread.

The shortbread pictured is baked in a long tart pan with a removable bottom, but it can be baked in any shape pan. Try a round tart pan, an 8” or 9” springform, or an 8 x 8 square pan. Butter the pan and if it does not have a removable bottom, line with parchment that overhangs on 2 sides so that you can lift it out of the pan when cool.


1 cup sugar
1 cup (2 sticks) softened butter
2 egg yolks
2 cups flour
1 teaspoon baking powder
¼ tsp salt
½ cup jelly or jam
powdered sugar (for dusting)

Cream the butter and sugar together. Beat in egg yolks. Whisk together flour, salt, and baking powder. Mix dry ingredients into the butter mixture. Divide dough into 2 disks. Wrap in plastic and freeze for 30 minutes.

Using a box grater, shred 1 disk into the bottom of your baking pan. Spread evenly with the jam. Grate the 2nd disk evenly on top of the jam layer. The dough might mound up over the top of the pan but it will settle in the oven.

Bake at 350 degrees for about 30 minutes or until evenly browned and set to the touch. Place on a cooling rack and cool at least 10 minutes. Sprinkle with powdered sugar and slice.




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