In Italy, balsamic jelly is served as a traditional accompaniment to cheese. We recommend it particularly with pecorino or other hard ewes-milk cheeses, with roast meats (for example, alongside your roast lamb instead of a quince jelly), and as a last-minute addition to gravy.
Ingredients: "Balsamic Vinegar of Modena" 70% (cooked must, wine vinegar), grapes sugar 30%, fruit pectin. Contains sulphites. For allergens, see ingredients listed in bold.