Chianti Red Wine Jelly

Organic apples from the ArnoValley combine with sweet spices and Chianti red wine to create a chutney-style jelly that also serves as a unique condimento or perfected glaze with a sharp yet sweet flavor that complements grilled meats, pork, lamb and roasted chicken. An excellent accompaniment to cheese plates. Makes a flavorful glaze for turkey or ham. We use it as an ingredient to make a deliciously different cranberry sauce.

Chianti Cranberry Sauce

1 cup (200g) sugar
1 cup (250ml) water
4 cups (1 12 -oz package) fresh or frozen cranberries
3 T Radici of Tuscany Chianti Red Wine Jelly

In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes ou until cranberries burst. Remove from heat and stir in 3 T Chianti Red Wine Jelly (or more to taste). Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Recipe makes 2 1/4 cups.

La Storia of: Chianti Red Wine Jelly

Made in: Loro Ciuffenna, Tuscany

Can be used as a glaze on pork, spread on a grilled turkey panino or as a condiment with Italian sausages or cured meat. My sister-in-law serves it with cream cheese and crackers for an easy appetizer. This product never fails to impress me with its versatility.