Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Guinness, the classic Irish dry stout, can be made into an intriguing jelly that pairs nicely with strong cheeses or can be used as a glaze on roasted meats.
Berry wine compote is made from four kinds of fruits and blackberry wine and tastes even better when paired with peanut butter bars.
Red Wine Jelly is rich and luxurious and perfect on toast, with a cheeseboard or drizzled over ice-crream.
A twist on the classic whiskey ginger cocktail all mixed in to one flavorful jelly.
Cherries and Cabernet Sauvignon pair together in this amazing preserve. Its perfect for scones, biscuits or hot, fresh bread - yum!
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
Whisky and ginger marmalade adds a wee touch of Scottish style to your toast in the morning!
A gorgeous holiday preserve to be served with so many meats or just simply on toast.
A whole grain whiskey mustard sweetened with clover honey.
These made my house smell AMAZING, yes, so good I need to shout at you. Think; rich malt spirits with sweet peaches all covered in maple deliciousness. Yes, are you drooling yet?