After cooking fish or pork, deglaze pan with wine or fennel vinegar. Add a couple of tablespoons of jelly to melt and create a tasty sauce.
Ingredients: Sugar, white wine, fennel (bulbs, seeds, fronds), lemon juice, pectin, anise hyssop, fennel vinegar, red wine, habanero peppers, anise seed
250 ml
After cooking fish or pork, deglaze pan with wine or fennel vinegar. Add a couple of tablespoons of jelly to melt and create a tasty sauce.
Ingredients: Sugar, white wine, fennel (bulbs, seeds, fronds), lemon juice, pectin, anise hyssop, fennel vinegar, red wine, habanero peppers, anise seed
250 ml