1. I always put a goodly dollop into any gravy or sauce that uses red wine.
2. the obvious.....for on roast lamb
3. melted, to glaze the fruit on open fruit tarts.
4. perfect for sticking rolled fondant icing to a cake.
4. tis a great ingredient in homemade sweet and sour sauce.
5. Ditto homemade BBQ sauce.
6. and a dollop when you are caramalising red onions gives good colour and sweetness to make a fab topping for any savoury pie.
well there's your first six....number seven anyone?
