Serve Cabernet/Merlot jelly as an accompaniment to paté.

    PORT WINE JELLY PECAN COOKIES

    2 cups all purpose flour

    1 cup pecan pieces, chopped

    1/2 tsp ground cinnamon

    1/4 tsp ground allspice

    1 cup butter, softened

    1/2 cup packed brown sugar

    1 tsps vanilla

    1/3 cup Lone Willow Port wine jelly

    Preheat oven to 350F. Mix flour, half of the pecans, and the spices into a medium bowl. Beat butter with mixer in large bowl until smooth. Slowly beat in sugar and vanilla and increase speed until mixture is light and fluffy. Beat in flour mixture at low speed just until blended. Form into 1 inch balls, press with the palm of your hand and place on ungreased cookie sheet. Press down with thumb in centre of ball and pinch together any cracks in the dough. Place or sprinkle remaining pecans on the top of the cookies. Bake 10 minutes, remove from oven and place 1/4 to 1/3 tsp of Port Wine Jelly in the thumbprint in the centre of the cookie. Bake for an additional 3 to 5 minutes. Let cookies stand on the cookie sheet for 5 minutes before transferring to a rack to cool completely. Makes about 2 dozen 2 inch cookies.

            (Sarah Lefebvre)

Heat Pinot Gris jelly for 20 seconds in the micro, or until it becomes a syrup. Blended with your favourite mustard, this makes an excellent sauce for ham. To spruce up your ham, glaze it with Cabernet/Merlot or Rosé jelly.

    WINE JELLY STUFFED CHICKEN

   Mix Pinot Gris Wine Jelly with goat cheese until a nice consistent mixture. Slice into the meaty end of a chicken breast and carefully create a pocket in the middle. Fill the pocket with the cheese mixture. Wrap the stuffed breast in phyllo and bake. For another treat, I sautéed some chicken in Pinot Gris Jelly which I then mixed into a chicken and pea risotto which also had Pinot Gris Jelly added to it.

    (Kelly, a Calgary customer)

    PINOT GRIS WINE JELLY BAKED CARROTS

    4 large carrots, peeled and sliced

    1/4 cup of Lone Willow Pinot Gris Wine Jelly   

    1 tsp thyme (dry or fresh)

    1/4 tsp cumin seeds, crushed

    2 tbsp margarine

    Preheat oven to 425F. Mix all ingredients in a shallow baking dish, add salt and pepper to taste. Cover dish and bake for 40 minutes or until carrots are to your liking. Enjoy,

            (Sarah Lefebvre)

    caB-B-Q sauce (a great barbeque sauce)

    1- 125 ml jar of Cabernet/Merlot Wine Jelly

    1- 156 ml can of tomato paste

    1 tsp Worchestershire Sauce

    1/2 tsp salt

    Whisk until blended and keep refrigerated

            (Maurice Lefebvre)

DESSERT SUGGESTIONS/RECIPES

    Jelly;