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I do make wine pickled garlic - shiraz, chardonnay and port. All very yummo but will have to wait to see if there is any leftover garlic from sales ... the garlic makes a better return sold in it's natural state. Would have to look into the infused vinegar as there is already red/white wine...

I have a delicious cranberry and port recipe - but they have to be inexpensive for the raw products and relatively quick to make in bulk

... the noise one makes when munching into something delicious. Anyhow - first market in two weeks so busy gearing up. The products are doing really well at the local outlets. Made a batch of mulled wine, expecting that after 10 minutes rapid boiling it would be alcohol free. Nope...

The recipe I'm going to try has very little "chocolate" in it - more pure cocoa and sugar syrup ... nom nom nom

Oh yum ... I just drooled too ... :D Have purchase supplies for an experimental cookup tomorrow. 2 mulled wines 1 compote 3 wine marmalades ... and if I get lucky ... 4. mulled wine and chocolate sauce - which can be sterilised via both cooking and boiling when in the bottle.

haha - had to google Gluhwein as had no idea ... turns out it's mulled wine with a flasher name. The jellies are the same as the pastes (and are selling really well) - so got that covered. Could do a balsamic/wine combo - but there is a major glut of balsamic vinegars for sale around here...

Just to keep those who know me happy - and vaguely property related - below is a photo of part of my half renovated kitchen ... ... and then onto my actual question ... ... moving forward in our farming venture - and making use of our second kitchen - we're looking at applying for a...