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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 ]
Return purée to canning pot, add remaining ingredients except pectin, and bring to a rolling boil. Add pectin and return to a full boil. After 1 1⁄2 to 2 minutes when jelling is ensured, remove ...
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 .
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
This cooking liquid now contains all the pectin you need to set your marmalade and acts as a conduit to dissolve the sugar you need to add to sweeten it properly. Without pectin, you’d just have ...
Cut the rind, free from pith, of two Seville oranges into very thin strips half an inch (1cm) in length, which blanch in boiling water, drain them upon a sieve and put them into a basin, with a spoonful of mixed English mustard, four of currant jelly, a little pepper, salt (mix well together) and half a pint (300ml) of good port wine. [1]
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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.