Cherry Cointreau Jam

Drunken Sailor Canning Co.'s Cherry Cointreau Jam is best enjoyed on sourdough bread with a good amount of butter.

Add to a sauce to take a duck breast to the next level.

• See Recipe Tab for great Recipe idea
• Vegan
• Gluten-Free
• Australian Made and Owned

About

• Based in Sydney's Inner West, this product is made in small batches using high-quality ingredients to ensure excellence is achieved every time. 
• Head Sailor & Creator, Justin Arnoux has already perfected 19 delicious varieties of Jams, Relishes, Mustards, Pickle, Rubs and Honey, earning him a well-deserved loyal following. One taste and we know you’ll be hooked.

Product Size

• 290g Jar
• Refrigerate after opening.

60% Cherry, 40% Sugar, Cointreau Essence, <1% Pectin, Citric Acid.

Justin’s Recipe Idea
"Drunken Sailor Cherry Cointreau Jam S'mores Toastie"

• This Recipe must come with a WARNING!!!
• Don't eat on date night, these are seriously deliciously messy. Be prepared to have chocolate, marshmallow and Drunken Sailor Cherry Cointreau Jam dripping down your chin and all over your hands.
• Perfect while camping on a cold winter’s night.

Serves: 4
 
Ingredients:
8 Slices of Sourdough bread 
295g Jar Drunken Sailor Cherry Cointreau Jam
1 Packet Marshmallows
1 Packet Dark Chocolate
50g Butter
 
Method:

1. Pre-heat a skillet pan on medium heat
2. Spread butter on one side of each slice of bread.
3. On the other side spread the Drunken Sailor Cherry Cointreau Jam, add the marshmallows, and dark chocolate making sure they are evenly dispersed.
4. Sandwich two pieces of bread together making sure the butter is on the outside.
5. Place in skillet for about 5 minutes or when the downside is golden brown then carefully turn over. Be sure not to crowd the pan. Maybe do in two batches.
6. After about 3 minutes gently press down on the bread, if the filling starts to ooze out it's ready.
7. Place on a wooden board and cut in half and serve.