Here we go. Sprummer is here. The weather is lovely. The birds are singing. The Mariners are a mess. Ring in the Sprummer by stocking up on some really great wines. Go Ms.
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Cabernet & Cracked Black Pepper Wine Jelly
Slow simmered black pepper in Cabernet creates the classic flavor of this bold and peppery wine jelly. Perfect pairing with tangy and salty cheeses like Cheddar, Gruyere, Gorgonzola or Blue Castello, as well as braised meats, beef stew, or slow-cooked short ribs.
Ingredients: Cabernet wine, cane sugar, citrus pectin and black pepper
Allergy Warning: Gluten free* Made in a facility that processes gluten.
Latte Stout Beer Jelly
Made with a creamy, small-batch stout from our good friends at Beanery Brewing in Woodstock, VT. Their brewing process infuses the beer with sun-dried coffee beans from Indonesia's Sumatra Wahahana Coffee Farm. Limited Edition!
Ingredients: Beanery Brewing coffee milke stout, cane sugar, citrus pectin
Nawch Hoppa Beer Jelly
Bold and hoppy double IPA mellowed into sweet jelly. Spread on toast, roasts, & cheese platters.
Ingredients: Rock Art Brewery double india pale ale, cane sugar, citrus pectin
Blueberry Bourbon Jam
Whole Maine blueberries and brown sugar with a touch of bourbon give this jam a rich flavor. Spoon over ice cream, fill cakes, or perk up your morning toast.
Ingredients: Blueberries, white cane sugar, brown cane sugar, citrus pectin, bourbon whiskey
Margarita Marmalade
Tart lime marmalade with a hint of oranges, finished with tequila and sea salt. Great for summer grilling!
Ingredients: Limes, cane sugar, oranges, tequila, sea salt
High & Dry Cider Jelly
A mild jelly with a signature fermented apple cider kick, made from 100% Vermont apples. Great with a side of pork chops! Pair with smoked cheeses and meats.
Ingredients: Stowe Cider hard apple cider, cane sugar, citrus pectin
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Potlicker Kitchen specializes in Vermont beer and wine jellies and small-batch artisan jams. In 2009, founders, Nancy and Walter Warner, left their rewarding and ever interesting careers in archaeology to relocate to Vermont so Walter could attend the Vermont Law School. While Walter honed in on cultural resource law, Nancy (already food-centric and an avid forager) began to focus on the local bounty and found great inspiration in Vermont’s food and beer culture.
The first batch of strawberry chipotle jam was made with 10 pounds of berries harvested at the Thetford Strawberry Festival. This was quickly followed by other unconventional flavors such as homegrown blackberry basil jelly & wild sumac jelly. Hooked on canning, Nancy had a cupboard of jam and Walter pushed her to the farmers market.... possibly with the hopes of paying off law school loans.
One winter when fresh fruit was out of stock Nancy began turning all ordinary things (like coffee or wine) into jelly. After making wine jelly, the craft beer lover was determined to create a jelly that tasted like beer. The first beer jellies were cooked up late winter 2011 and quickly the most popular was beer jelly was made with local homebrew. Potlicker Beer Jelly began to gain ground and the homebrew crew couldn't be asked to keep up with demand. Local Vermont craft beer is now sourced from no less than 6 Vermont craft breweries.
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