Recipes & Ideas

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Wine Jelly Goat Cheese Fritters

8 oz. log of herbed goat cheese

1 egg

1/4 cup flour

1 cup panko crumbs

1/8 cup cornstarch

3 tsp. Italian seasoning

salt, pepper

1/2 cup oil

1/2 cup Basil Pinot Noir Wine Jelly

1 Tbsp. butter

1 tsp. Worcestershire

Julienned basil for garnish

Cut the herbed goat cheese log into slices about 1/2 an inch thick. You’ll want to use a sharp knife for this step. Put the slices in the fridge for half an hour to firm them up. 

In a bowl, mix together the flour, panko crumbs, cornstarch, Italian seasoning, salt, and pepper.

In a small bowl, beat the egg.

Take the goat cheese slices out of the fridge. One slice at a time, dip each slice in the egg first and then in the panko mixture, being sure to coat all over. Set on a plate. Once all the goat cheese slices are coated, place them in the freezer for another half an hour.

Put oil in skillet. Use enough oil to coat bottom of pan. Use a high temp oil. Heat the oil over medium heat in a skillet and fry the goat cheese slices for 1-2 minutes on each side or until golden. Remove from the skillet to a paper towel lined plate to remove excess oil.


In a small sauce pot, over low heat combine wine jelly, butter and Worcestershire until smooth. Only one minute or so. You do not want the mixture to be runny. 

Top each fritter with a dollop of wine jelly mixture and a few strands of the basil. Serve immediately. These herbed goat cheese fritters are best when they are served warm.  

Print recipe HERE.

Recipe adapted from here. 

Honey Ham, Swiss and Wine Jelly Biscuit Bites

12 slices deli-sliced honey ham (3/8 oz each, from 4-oz package)

4 slices deli-sliced Swiss cheese (1/2 oz each)

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Sweet Hawaiian biscuits

2 Tbsp. butter, melted 

3 Tbsp. Sangria Wine Jelly

Heat oven to 350°F.


Spray 32 nonstick mini muffin cups with cooking spray.


Cut each ham slice into 8 pieces; set aside. Cut each cheese slice crosswise into 4 strips, then cut each strip crosswise into 6 pieces, for a total of 24 pieces per slice.

Separate dough into 8 biscuits; cut each into quarters. With serrated knife, carefully cut 3 slits into top of each biscuit piece about 1/4 inch apart, without cutting all the way through to bottom.

Stuff each slit with a piece of ham and cheese, folding ham in half twice. Place 1 assembled biscuit bite into each muffin cup, filling side up.


Bake 15 to 17 minutes or until cheese is melted and biscuit dough is golden brown.

In small bowl, mix melted butter and wine jelly until thoroughly combined. Brush jelly mixture on top of baked biscuit bites. Remove from muffin cups; serve warm.

Print recipe HERE.

Recipe adapted from here

Wine Jelly Cookie Cups

Peanut Butter Cookie Cups:
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar packed
1 large egg room temperature
1 tsp vanilla extract

Wine Jelly Mousse Filling:
1/2 cup heavy whipping cream cold
3 oz cream cheese softened
1/4 cup granulated sugar
1/2 cup wine jelly: Sangria, Rosé, Lavender Chardonnay, or Cabernet


Additional 1/2 cup wine jelly. Same flavor.
Edible glitter (optional)

Cookie Cups:

  1. Preheat oven to 350°F. Spray mini sized muffin tins with cooking spray.

  2. Whisk together flour, baking soda, and salt, set aside.

  3. Beat butter until smooth. 

  4. Add sugars and beat on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.

  5. Add flour mixture and mix until just combined.

  6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.

  7. Bake for 10-12 mins or until lightly browned and mostly set.

  8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Wine Jelly Mousse:

  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl). 

  2. In a separate bowl, beat cream cheese and sugar until smooth. Add 1/2 cup wine jelly and mix until smooth.

  3. Add whipped cream to the wine jelly mixture 1/2 cup at a time and beat until combined.


  1. In a microwave safe bowl, heat the additional 1/2 cup wine jelly to thin out. Do this in 20 second intervals. Spoon 1 to 1 1/2 tsp of wine jelly into each cookie cup. Chill for 20mins.

  2. Pipe wine jelly mousse on top of wine jelly. Refrigerate until set (approx. 2 hours).

  3. Top with additional wine jelly and edible glitter if desired.

  4. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks

Print recipe HERE.


Recipe adapted from here

Wine Jelly Macaroon Sandwich Cookies

2 egg whites

3 Tbsp. sugar

Pinch of kosher salt

8 oz. sweetened flaked coconut

Wine Jelly of choice

Preheat oven to 350 degrees. Whisk the egg whites, sugar and salt together until frothy. Stir in the coconut until moist. Drop teaspoon-size mounds onto parchment lined baking sheets; flatten with a fork. Bake until golden, 13-15 minutes. Let cool completley, then make sandwiches with 1/2-1 teaspoon of Wine Jelly each. Store in an airtight container at room tempature for up to 3 days. Makes about 30 sandwich cookies. 

Print recipe HERE.


Recipe adapted from here

Food Pairing Ideas

• Beef Roast

• Fresh Fruit

• Pork Loin

• Cheesecake

• Ice Cream

• Turkey

• Grilled Cheese

• Brie

• Pound Cake

• Yogurt

• Salmon

• Fresh Mozzarella

• Cream Cheese & Crackers

• Ham

• Pastries & Toast

• Gouda

• Sandwiches & Wraps

• Meat & Cheese Board

• Jalapeño Poppers

• Sharp Cheddar

• Thumb-print Cookies

• Gorgonzola

Please leave any comments or reviews of the recipes below.
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love to hear all the ways that the Wine Jelly is being served.