We experimented with several red wines before settling on Long Island’s Pindar Vineyards Merlot for our first wine jelly. We don’t dilute the wine, so you get the full “bouquet,” whether you’re serving it with cheddar and crackers, stirring into sauces or gravy, or eating it out of the jar with a spoon!

With this one so successful, we’re working on successors, of course.