Red Pepper Jelly: Pairs perfectly with cheese and crackers (we like brie!) and great with grilled pork. Use it in a cheese ball to add a bit of zip to the everyday.
Apple Fig Mostarda: Creamy hints of apples, raisins, figs and mustard seed. Pairs perfectly with cheeses & cured meats, roast pork and grilled chicken.
Tangerine & Red Chili Jelly: Perfect with chicken or pork (great on a club sandwich).
Caramelized Onion & Maple Confit: Made with maple syrup from Quebec’s Sugar Bush. Great for entertaining. Pairs with beef, pork, chicken, pate and the ever popular charcuterie board.
Beet & Red Onion Marmalade: Twist on your grandma’s pickled beets. Great on burgers and sausages and the perfect addition to any charcuterie board.
Black Truffle Balsamic Onion Confit: Great on a burger or grilled sausage. Pairs perfectly with grilled seafood.