Thursday, August 20, 2015

Charleston Magazine Features CIC Alum Chelsey Conrad's Muscadine Jelly

Photo by Carrie Guemann

Chef of Charleston's popular restaurant Butcher & Bee, CIC alum Chelsey Conrad shared her muscadine jelly how-to with Charleston magazine. 

"Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich."

For instructions, click here.

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