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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 ]
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.
It is essentially a jam and is made in the same way, by adding the redcurrants to sugar, boiling, and straining. [19] In France, the highly rarefied and hand-made Bar-le-duc or "Lorraine jelly" is a spreadable preparation traditionally made from white currants or alternatively redcurrants. [20]
Red Currant Bakery Nut Corners (Nussecken) These cookies are made up of three delicious layers: a buttery shortbread, a sweet apricot jam, and a crunchy caramelized hazelnut topping.
Return the jam to the stove over medium-high heat. Cook until the jam has thickened and become cohesive, 25 to 40 minutes, decreasing the heat slightly if the mixture starts sticking. When the jam has thickened, test it for doneness. To test, carefully transfer a small representative half-spoonful of jam to one of your frozen spoons.
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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.
A bounty of fresh herbs is put to a tasty new use for these green jam balls studded with preserved lemon and currants. Steaming basil, mint, and cilantro tenderizes the herbs by exposing them to ...