Introducing the Cliff Home Trio of Preserves – an exquisite selection that transforms ordinary moments into extraordinary culinary experiences. Elevate your taste buds with our carefully crafted Strawberry and Marc de Champagne Preserve, Spiced Whiskey Marmalade, and Homemade Red Onion Relish. Handcrafted with passion and precision, each jar is a testament to our commitment to delivering unparalleled flavor.
Strawberry and Marc de Champagne Preserve:
Indulge in the luscious sweetness of ripe strawberries blended with the sophisticated essence of Marc de Champagne. Our preserve is a symphony of flavors that captures the essence of summer, making it the perfect addition to your breakfast spread or as a delightful topping for desserts.
Spiced Whiskey Marmalade:
Unleash your taste buds with the tantalizing fusion of robust whiskey and zesty oranges. Our Spiced Whiskey Marmalade is a spirited creation that marries the warmth of spices with the citrusy burst of fresh oranges. Spread it generously on warm toast, pair it with cheese, or use it as a glaze for your favorite meats – the possibilities are as endless as the rich flavors it embodies.
Homemade Red Onion Relish:
Crafted with care, our Homemade Red Onion Relish is a culinary masterpiece that strikes the perfect balance between sweet and savory. Slow-cooked red onions meld with a blend of spices to create a relish that complements a variety of dishes. Elevate your burgers, sandwiches, or charcuterie boards with this versatile and delectable condiment.
At Cliff Home, we take pride in using only the finest, locally sourced ingredients to ensure the highest quality in every jar. Our Trio of Jams is a testament to our dedication to providing you with a taste of luxury that suits every palate. Elevate your culinary adventures with Cliff Home – where exceptional flavor meets artisanal craftsmanship.
An exquisite selection of carefully curated gift boxes and hampers from some of the country’s finest artisan makers and lots of delicious house-made treats and foods created by the chefs at CLIFF