Cabernet & fresh cracked black pepper make this savory jelly perfect for cured meats & bold cheeses.
Ingredients: Cabernet wine, cane sugar, citrus pectin, black pepper.
Gluten free, Vegan. Made in a facility that processes wheat.
Salad dressing is one of the easiest and most versatile ways to use any Potlicker jellies or jams. Make a big batch in a mason jar, keep it in the fridge, then bring to room temp and shake up a salad any time!
2 heaping tablespoons of jelly or jam
2 tablespoons vinegar (apple cider is great with beer jellies, but we also love rice wine, red wine or other flavored vinegars here)
2 tablespoons olive oil (also try avocado, coconut, grape seed)
2-3 tablespoons warm water
½ teaspoon salt
Black pepper to taste
3 tablespoons minced fresh (or dried) oregano
1 small clove garlic, crushed
1 teaspoon mustard
Assemble the ingredients in a mason jar for easy mixing and storage. Shake the jar vigorously to break down the jelly and create an emulsion. The more you shake the thicker and creamier it will get-- add water to thin. Shake well before serving. You can boost the nutrition & health benefits of this dressing by adding things like chia seeds, flax oil, cayenne, turmeric, parsley, lemon juice, juice from fermented pickles, or whey.
Skillet Caramelized Onion Dip
This thick and cheesy, savory-sweet dip is made with a heaping scoop of Potlicker beer or wine jelly. Our favorite flavors here are Oatmeal Stout or Rosemary Garlic Chablis.
1 Tablespoon butter or oil
3 medium onions, diced
1-2 cloves garlic, crushed
¼ cup beer or wine jelly
pinch cayenne pepper (optional)
salt and pepper to taste
4oz cream cheese
4oz shredded cheddar, swiss, or gruyere cheese
Heat the butter in a large skillet. Sauté the onions over medium heat until they turn golden brown and stick to the pan (30-40 min). Stir in the garlic and cook for 2 minutes more.
Add the jelly to the pan and stir, scraping up any brown bits. Season with salt and pepper(s).
Stir in the cheeses and heat until bubbly. Serve hot with chips and veggies for dipping.
Yields 2 cups.
Wine Jelly Glazed Carrots
1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)
¼ cup wine jelly
1 Tablespoon butter
Bring a large pot of water to a boil over high heat. While waiting for the water to boil, prepare a sauté pan on the stove.
Combine jelly and butter in the sauté pan over low heat. Melt the jelly and butter together until the mix begins to bubble gently. Reserve for the carrots. Drop prepared carrots into boiling salted water and cook until fork tender. Remove the warm carrots and add to the waiting jelly glaze pan. Toss to coat. Serve warm.