A unique non-alcoholic jelly for much more than just having on toast!
Apricot, Virginia's Voignier with a splash of Almond
Fresh raspberries, soaked in refreshing Rose wine.
These flavors add an additional element to the cooking experience!
Black Cherry Cabernet Franc
Blackberry Cabernet Sauvignon
Pear Pinot Grigio
Orange Pineapple Chardonnay
Fancy Salmon Herbert’s Pear Pinot Grigio
• 6-5 oz. Salmon fillets
• 1/3 cup Herbert’s Pear Pinot Grigio wine jelly
• 3 cloves garlic, minced
• 1 tbsp olive oil (or butter)
• 3 tbsp. balsamic vinegar
• 4 tsp. Dijon mustard
• 1 tbsp. chopped fresh oregano
• salt and pepper to taste
1. Heat olive oil, stir in garlic and cook for about 2 to 3 minutes until soft, stirring frequently.
2. Add wine jelly, balsamic vinegar, mustard, salt and pepper.
3. Simmer for about 3 minutes.
4. Line baking sheet with aluminum foil and arrange fish fillets.
5. Brush fillets with wine jelly mixture and sprinkle oregano over the fillets. Keep some mixture for after cooking.
6. Bake on middle rack in 400⁰F pre-heated oven for about 12 minutes until fish is flaky. Do not overcook.
7. Arrange fish on serving plate and brush with remaining wine jelly mixture.
Stuffed Mango Moscato Chicken Breast
• 6 boneless pounded flat chicken breasts
• 1/3 cup of Herbert’s Mango Moscato wine jelly
• medium onion, chopped finely
• 1 package of 8 oz cream cheese
• Salt and pepper to taste
• Additional wine jelly for sauce, if desired.
1. Preheat oven to 350⁰F.
2. Mix cream cheese and wine jelly until smooth mixture is obtained.
3. Place spoonful of mixture and spoonful of onion on each chicken breast.
4. Roll up each chicken breast and secure with tooth pick.
5. Line glass baking dish with aluminum foil and spray lightly with non-stick cooking spray.
6. Arrange stuffed chicken breasts in baking dish and bake for 30 minutes in center of oven.
7. If desired, gently warm up additional jelly to serve with the stuffed chicken breasts.
Apple Merlot Pork Tenderloin
• 1- 1 1/2 lbs pork tenderloin, trimmed
• ½ cup Herbert’s Apple Merlot wine jelly
• Salt and Pepper to taste
• 2 tbsp butter or olive oil
• 2 ½ tsp Dijon Mustard (Grey Poupon recommended)
1. Preheat oven to 375⁰F.
2. Rub pork tenderloin with salt and pepper.
3. Mix wine jelly, butter (or olive oil) and mustard until smooth mixture is obtained.
4. Put tenderloin in glass baking dish lined with aluminum foil.
5. Baste tenderloin with wine jelly mixture.
6. Bake in center of oven for 15 minutes, turn the tenderloin and baste with wine jelly mixture.
7. Bake for another 15 minutes. Baste again, cover with aluminum foil and bake for another 15 minutes.
8. Slice meat after letting it rest for about 5 – 8 minutes.
Fancy Wine Jelly Turkey Breast
• 1 to 1 ½ pounds of turkey breast (or chicken breast)
• 2 tbsp of melted butter or olive oil
• Salt and pepper to taste
• ¼ tsp of cayenne pepper (optional)
• 1 jar of Herbert’s wine jelly
1. Preheat oven to 350⁰F.
2. Rub salt and pepper over turkey breast.
3. Place turkey breast in aluminum-lined baking pan.
4. Drizzle melted butter or olive oil over turkey breast.
5. Gently sprinkle the optional cayenne pepper over the turkey breast.
6. Bake for about 25 minutes per pound of turkey breast.
7. Serve the turkey breast with the wine jelly on the side.
Mango Moscato Holiday Ham
• 1 cooked, spiral-cut smoked Ham (10-12 lbs)
• 6 cloves garlic, roughly chopped
• 1 cup Herbert’s Mango Moscato wine Jelly
• 1/3 cup Dijon mustard
• 1/3 cup brown sugar
• 1/4 cup mango wine jelly
1. Preheat oven to 350°.
2. Combine garlic, wine jelly, Dijon mustard, brown sugar and juice in food processor, and blend until a smooth mixture is formed.
3. Put ham in aluminum foil-lined baking pan and pour the mixture over the ham.
4. Put ham in middle of oven and bake for one hour or until ham is heated through and the glaze is browned.
Herbert’s Crowd–Pleasing Kielbasa
• 3 lb pack Kielbasa
• One 6 oz Jar of Herbert’s Orange Pineapple Chardonnay wine jelly
• ¼ cup of Ketchup
• ¼ cup of chicken broth
• One 12 oz package of frozen 3 Pepper and Onions
• Hard rolls
1. Slice Kielbasa according to length of rolls you will use.
2. In a large skillet or pot, brown Kielbasa on all sides.
3. Mix Herbert’s wine jelly with ¼ cup of ketchup and chicken broth; pour over Kielbasa.
4. Add frozen peppers and onions.
5. Cover and simmer until kielbasa splits open.
6. Occasionally check to make sure there is enough liquid so Kielbasa doesn’t burn; add more broth if necessary. (Flavor intensifies with cook time and can be made ahead; it also stores well.)
7. Place Kielbasa on rolls; spoon a little of Herbert’s sauce with the peppers and onions and serve with a side of potato salad and baked beans. This is a genuine crowd–pleaser!
* This recipe works well with other Herbert’s wine jelly, such as Apple Merlot, Blackberry Cabernet Sauvignon, and Lager: try them all!
Herbert’s Orange Pineapple Chardonnay Salmon
• 2 Salmon Fillets
• ¼ c. Herbert’s Orange Pineapple Chardonnay wine jelly
• Olive Oil
1. Heat pan with olive oil until hot.
2. Cook salmon for 2-4 minutes on both sides.
3. Turn skin side down and spread Orange Pineapple Chardonnay jelly on salmon and cook for 3-4 minutes
• 2 lbs. Cheese Tortellini, fresh or frozen
• 3 tbsp. Salted Butter
• 1.5 tbsp Herbert’s Italian Dip/Seasoning Mix
1. Cook tortellini according to package instructions; drain water. (Cooking times may vary depending on whether you are using fresh or frozen tortellini.
2. Add the dip mix and stir.