Melba's Jammin' wrote:
<edited>
> > Color is great, a mild, barely-pre-dawn first sunstroke yellow, clear,
> > and the flavor is quite intense. But not wine-like at all. Tastes like
> > a strong pear jelly! OK, goes in the notes for next year, a pear slice
> > goes into jar....
> >
> > B/
>
> How are the wine jellies used, Brian? I've seen recipes but have always
> been a little uncertain -- d'ya put it on toast?

I'm not Brian but I make port wine jelly. We use it as a condiment
with pork much the same way one would use horseradish. The port wine
jelly I make still contains alcohol so it isn't for children. You
can make a glaze for the pork with port wine jelly as well if you want
the flavour. The alcohol will burn off during the roasting process.
HTH