Strawberry Sangria - 4 oz
Sun-soaked strawberries, bright citrus, and a splash of port wine come together in this sultry little preserve. Finished with Grand Marnier and a hint of lime, it’s juicy, lush, and made for slow sips and sweet moments. The result is a rich, fruit-forward, velvety-sweet, jammy strawberry preserve.
Spoon over warm biscuits or buttery scones, layer into yogurt parfaits, or serve alongside soft cheeses and charcuterie. Its vibrant flavor also shines as a glaze for cakes, a filling for pastries, or a topping for vanilla ice cream.
Each batch is cooked in copper pots, known for their superior heat conductivity. The copper distributes heat evenly, allowing the fruit to cook quickly without compromising its integrity. I cook in small batches, yielding approximately 6-7 jars (4 oz each) per batch. This careful approach ensures quality and consistency in every jar.
Sun-soaked strawberries, bright citrus, and a splash of port wine come together in this sultry little preserve. Finished with Grand Marnier and a hint of lime, it’s juicy, lush, and made for slow sips and sweet moments. The result is a rich, fruit-forward, velvety-sweet, jammy strawberry preserve.
Spoon over warm biscuits or buttery scones, layer into yogurt parfaits, or serve alongside soft cheeses and charcuterie. Its vibrant flavor also shines as a glaze for cakes, a filling for pastries, or a topping for vanilla ice cream.
Each batch is cooked in copper pots, known for their superior heat conductivity. The copper distributes heat evenly, allowing the fruit to cook quickly without compromising its integrity. I cook in small batches, yielding approximately 6-7 jars (4 oz each) per batch. This careful approach ensures quality and consistency in every jar.
Sun-soaked strawberries, bright citrus, and a splash of port wine come together in this sultry little preserve. Finished with Grand Marnier and a hint of lime, it’s juicy, lush, and made for slow sips and sweet moments. The result is a rich, fruit-forward, velvety-sweet, jammy strawberry preserve.
Spoon over warm biscuits or buttery scones, layer into yogurt parfaits, or serve alongside soft cheeses and charcuterie. Its vibrant flavor also shines as a glaze for cakes, a filling for pastries, or a topping for vanilla ice cream.
Each batch is cooked in copper pots, known for their superior heat conductivity. The copper distributes heat evenly, allowing the fruit to cook quickly without compromising its integrity. I cook in small batches, yielding approximately 6-7 jars (4 oz each) per batch. This careful approach ensures quality and consistency in every jar.