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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 ]
Cumberland sauce is a savoury sauce of English origin, made with redcurrant jelly, mustard, pepper and salt, blanched orange peel, and port wine. The food writer Elizabeth David described it as "the best of all sauces for cold meat". [1] It is thought to be of 19th-century origin.
Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or red currants. [1] The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc .
19. Christmas Pudding. Christmas pudding (also known as plum pudding) dates back to the 14th century.This blend of flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched ...
Here we stick to rice with lots of herbs and spices, plus some currants for flavor and pine nuts for texture. Get the Dolmas (Stuffed Grape Leaves) recipe . Erik bernstein
Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast.
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White currant preserves, jellies, wines [14] and syrups are also produced. [8] In particular, white currants are the classic ingredient in the highly regarded Bar-le-duc or Lorraine jelly although preparations made of red currants can also be found. [15]