Here’s what we do on the days we make Sherry Wine Jelly. A bag of contraband corn chips is smuggled into the monastery (we don’t normally see them here) and when the Sherry Wine Jelly is still warm we use it as a dipping sauce for the corn chips. The saltiness, the slightly bitter corn flavor, and the heady sherry flavor all come together in the mouth. It’s marvelous and one of our favorite cooking days in the jelly kitchen. We can only hope that the abbot does not find out about the shenanigans going on in the jelly kitchen.
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