Trappist Sherry Wine Jelly

Fun Fact: Here’s what the monks do on the days they make Sherry Wine Jelly: A bag of contraband corn chips is smuggled into the monastery (they don’t normally see them there) and when the Sherry Wine Jelly is still warm they 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. They say it’s marvelous and one of their favorite cooking days in the jelly kitchen.