[Sca-cooks] Boozy jellies

Susan Fox selene at earthlink.net
Mon Aug 30 20:21:01 PDT 2010

  There's my own boozy plum butter in the fridge at the moment, which 
started life as the fruit from this summer's batch of plum wine.  I just 
cooked pork shoulder in it and a plum should be proud to give its life 
for this.


On 8/30/10 3:47 PM, Johnna Holloway wrote:
> Ok so you want your jellies to be just a bit different...
> how about
> Cherith Valley Jellies, a collection of boozy jelly made from mixed 
> drinks, brandy and wine, available now.
> It all begins in a humble garden deep in the heart of Texas, where 
> they pride themselves on doing things the American way—like finding a 
> reason to combine alcohol with anything. There, a team of highly 
> trained, gingham-clad cowgirl-chemists is working solely on your 
> behalf, concocting the ideal way to spice up your next dinner party, 
> peanut-butter sandwich and/or jelly-wrestling party: booze-flavored 
> jelly.
> http://www.cherithvalley.com/index.php
> Johnnae
> _________________

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