Found 6 product(s) for Chutney, Jam, Wine Jelly (1-6 of 6)
Chutney, Jam, Wine Jelly One of the gastronomic treasures of Italy that enliven Italian cuisine are condimenti, a special group of foods whose primary purpose is to add to the details and compliment the food. Chutney,mostarda,preserves,jams and jellies can be both sweet and savory. Serve with cheese, meat, spread on your breakfast toast or use as a glaze or filling. Don't miss out on the versatility of this unique ingredient.
Brunello di Montalcino is considered to be the signature wine of Tuscany. Made with 100% Sangiovese grapes, a Tuscan Brunello is rich with the bold, earthy flavors of spice and smoke making it a perfect accompaniment to roasted or braised red meat, BBQ, cured meats and sausages and Tuscan cheese.
Please stir gently when opened to release the aroma and flavors. No cork screw needed!
Organic apples from the ArnoValley combine with sweet spices and Chianti red wine to create a 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 and 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.
Medium bodied with a dark ruby color and the aroma and flavor of black cherry with a hint of licorice and leather. Sounds like I’m describing a fine Tuscan wine but in this case I’m writing about a Tuscan red wine jelly made from the Morellino grape. Like the wine from which it is made this jelly goes well with grilled and roasted meats, pork, wild game, salami and soft cheeses. Makes a great glaze for ham. Try it in the morning on toast or muffins for a stimulating breakfast!
Please stir gently with a spoon when opened to release the aroma and flavors. No cork screw needed! Currently Out of Stock
Mostarda is a classic Northern Italian fruit condiment with a healthy kick from mustard. Sometimes referred to as a "fruit mustard", the agrodolce flavor of mostarda has been a favorite of cooks since ancient times. It is said that Catherine de'Medici included a jar of mostarda in her dowry trunk when she left Italy to marry the king of France's son in 1533. This apple mostarda from Mantua is a Taste of Cositutti favored selection and my personal choice. It elevates the flavor of everything it touches.
Nebbiolo is a grape variety whose name is derived from the mists or fog (nebbia) that surrounds the vineyards of Piedmonte on cool mornings during the harvest season. Considered to be the supreme grape in the Piedmonte region of Northern Italy, it produces a wine with hints of violet, chocolate, cedar and licorice. This sweet, chunky conserve is made from Nebbiolo grapes, apples, pears, quinces and hazelnuts and is absolutely unique! It is delicious spread on English muffins for breakfast or as a filling for an Italian torta.
Made from Vin Santo, Italy's historic dessert wine, Vin Santo Wine Jelly has a golden-amber color and rich aroma that captures the essence of Tuscany. If thought to be made from the "wine of the saints" than we are truly blessed to be able to enjoy the unique flavor of this jelly. Excellent with pecorino cheese, Vin Santo Wine Jelly is perfect on French toast and muffins and can be used as a glaze for cookies and pastries and in recipes that call for Vin Santo wine.
Please stir gently with a spoon when opened to release the aromas and flavors. No cork screw needed!
