Tracy’s Wine Jellies – Perfect Condiments from Niagara
One of life’s simple pleasures is relaxing on a Sunday afternoon enjoying a glass of wine. Added pleasure happens when wine is served with a variety of crackers and cheeses, accompanied with sauces and jellies. Even better when they are all made in the Niagara region. Known for it abundance of fresh fruit, the Niagara region is an important part of Ontario’s food basket. Niagara wine producers, using their growing vintners skills, have come into their own in the last several decades. Bakeries and cheese makers in the area have developed as well, so your afternoon foodie pleasures can easily meet the one-hundred-kilometer rule!
Our tradition and goal is to offer products from small, local companies, The Shop has carried jams, crackers, and other treats from Niagara on the Lake through to Beamsville. One of these lines that we proudly carry is Tracy’s Wine Jellies from Niagara on the Lake. Their range of products have been popular with our customers. Many are familiar with Tracy having met her and Vito at markets and other event. Their condiments use fruit and peppers from local farms, wine from a local winery and beer from Niagara area breweries.
In the Niagara region, grapes have been grown for over 200 years. Many vineyards and wineries claim rights to be called “one of the oldest”. Pillitteri Estates Winery is one of these multi-generational businesses that began as a simple farm in the mid-1900s. Over sixty years later the Pillitteri family continues its commitment to produce award winning wines. It is their wines that Tracy uses in the production of her Wine Jellies.
Tracy’s Wine Jellies, a family owned business, began its production of wine jellies in Niagara on the Lake in 1997. They have been handcrafting an assortment of jellies, creating taste profiles that are fresh, aromatic, sweet, and tangy. The perfect accompaniment to cheeses and crackers.
Tracy’s Wine Jellies
- Saucy Sangria Jelly
- Apple Cinnamon Chardonnay Jelly
- Cherry Cabernet Jelly
- Cranberry- Raspberry Merlot Jelly
- a spicy Merlot Habanero jelly
- a spicy Hot Pepper Chardonnay Jelly
- Peach Amaretto
- Peach Ginger Amaretto Jelly
- Strawberry Rose
- Pear Ginger Jelly
- Port Wine Jelly
- Vidal Ice-wine Jelly.
This assortment of jellies can be served with fine crackers or bread and a variety of cheeses. Brie, camembert, cream cheese and cheddar all work very well. They also compliment chicken and pork. When added to gravies and sauces, they create another level of flavour. A simple but tasty meal can also include jellies on a croissant, bagel, scone, or toast.
Tracy now offer Beer Jellies.
Craft Beers companies have become more numerous in Ontario in the past several years. They have continued to garnish attention and a strong following. It was only natural for Tracy to create craft beer jellies to add to her wine jellies. Using Pilsners, IPAs, Stouts and Wheat beer, Tracy has created the great flavours of beer without any bitterness. The range of flavours include cherry , ginger beer and habanero These beer jellies are perfectly suited to be served with cheeses and meat chacuterie boards. Also great for enhancing stews, glazing meats, swirled into sauces, dressings, added to caramelized onions, and served also with breads and crackers.
Tracy’s Craft Beer Jellies with their robust sweet and tangy flavours, as well as Tracy’s Wine Jellies are both great appetizer and meal accompaniments. Great for serving at gatherings, gifting to wine and beer lovers, or enjoyed at home.
Cheers to Tracy’s Wine Jellies and Tracy’s Craft Beer Jellies! Another excellent product line made right here in Ontario.
Tracey’s Saucy Sangria Wine Jelly with Pork Chops
Using Tracey’s Saucy Sangria Wine Jelly created a new twist with baked pork chops.
4 pork chops bone in
Olive Oil and butter
½ tsp dried herbs of your choice – such as sage, savory or thyme – fresh herbs really amp up the flavour
2 cloves minced garlic or 1 tsp garlic powder
2 tsp Dijon mustard
1 tbsp Tracy’s Saucy Sangria Wine Jelly
1 ½ – 2 cups chicken or veggie stock
1-2 tbsp flour
Salt and Pepper
2 tsp Maple Syrup
Fresh minced parsley
1 tsp fresh grated lemon zest and 1-2 tbsp fresh lemon juice
- Pat pork chops dry. Season with salt and pepper and herb of your choice. Heat oil on medium heat. Place chops in frying pan and cook for approx. 5-7 minutes on each side until done. Check meat close to bone to determine whether cooked through.
- Remove chops and cover to keep warm. Deglaze pan with a pat of butter and add garlic without letting it burn, scraping bottom of pan. Add flour a bit at a time and stir for approx. 2 minutes to thicken. Slowly add the broth and mix until thickened and liquid has reduced.
- Add 2 tbsp of Tracy’s Saucy Sangria Wine jelly, lemon juice and zest. And Dijon mustard and maple syrup and stir until smooth. Return chop to pan and allow them to reheat in the sauce.
- Serve with sweet potatoes or regular potatoes. For a quick meal. Microwave, bake or steam sweet or regular potatoes until soft. Chop into quarters and then nestle them into pan with the chops.
- Add chopped parsley to garnish.
- If you need a bit of heat add a bit of hot sauce or tangy barbecue sauce either added to the liquid or served on the side