Carménère is a wine grape originally from Bordeaux, and the family-owned Mickelsen has been mastering the grape’s unique flavor for over a hundred years in Buin, Chile. A plague during the 19th century destroyed nearly all of the Carménère vineyards in Europe, but in 1998 the grape was rediscovered growing in Chile.
Here’s 6 new ways to use wine jelly:
1. Make a fruit tart
Wine jelly goes great with fruit, and we think it works even better inside of pastries. Spread it over the pastry base of a fruit tart, like one made with fresh plums, figs, or pears.
2. Grill some bread
Toast or grill some slices of rustic bread and garnish them with all sorts of cheeses! Try spreading each one with goat cheese and then topping with a small dollop of wine jelly and some minced rosemary sprigs.
3. Make lamb chops
Lamb is often served with mint jelly, but wine jelly tastes just as delicious! Slather some wine jelly on top of lamb chops and cook them over the grill. Or make a marinade sauce with some chopped garlic, wine jelly, butter, freshly ground black pepper, and rosemary.
4. Marinate chicken
Prepare a juicy roasted chicken with a glaze made using wine jelly and dijon mustard! The flavor of the wine jelly goes really nicely with poultry. Have fun and use a glaze on other meats or vegetables too!
5. Enliven cream cheese
Mixed 1/4 cup wine jelly with 1 packet (8 oz) of cream cheese. Refrigerate to let flavors blend and slather on top of crackers, bagels, or even English muffins.
6. Bake a brie
Did you know you can bake brie with wine jelly? Make this appetizer by lightly covering the cheese with wine jelly and a sprinkle of slivered almonds. Then wrap it in puff pastry, dab with egg wash, and bake for 30 minutes at 375°F.