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Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. [1]
Ribes cereum is a spreading or erect shrub growing between 20 centimetres (8 inches) and 2 metres (6 + 1 ⁄ 2 feet) in height. [5] The stems are fuzzy, often very glandular, and lack spines and prickles.
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The white currant is also a cultivar of R. rubrum. [11] Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit. Currant bushes prefer partial to full sunlight and can grow in most types of soil. [11]
Ribes (/ ˈ r aɪ b iː z /) [5] is a genus of about 200 known species of flowering plants, most of them native to the temperate regions of the Northern Hemisphere. [2] The species may be known as various kinds of currants, such as redcurrants, blackcurrants, and whitecurrants, or as gooseberries, and some are cultivated for their edible fruit or as ornamental plants.
Here are some simple ways to play around with this recipe: Use boneless chicken: You can use boneless, skin-on chicken thighs for this recipe; the cooking time will be approximately the same.
They also sun dry or fire dry the raw or cooked fruit for future use and take the dried fruit with them as a hunting food. [13] The Ojibwe eat the berries raw, and also preserve them by cooking them, spreading them on birch bark into little cakes, which are dried and stored for winter use. [ 14 ]
Preheat oven to 350°F. Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside ...