Your cart is currently empty!
How we use it:
Paired with Goat Cheese or Brie
Blended into your steeping hot tea
As a glaze for duck, dark meat chicken, and pork
Swirled into tart Greek yogurt
Slowly melted and reduced in a saucepan then drizzled over filet mignon
As a finishing sauce for sautéed mushrooms or roasted vegetables (especially potatoes)
A soft textured spread with rich tart cherry/tannic Merlot notes balanced with cane sugar and smoked black pepper.
Perfect for glazing crispy bacon strips, roasted vegetables, or pairs perfectly with Fontina, Camembert, and Monterey Jack cheeses.Â
Reviews
There are no reviews yet.