• Amazon UK Remove from the oven and rest them for 5-10 minutes. Add the redcurrant jelly … Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Heat the oil in a non-stick sauté pan and cook the steaks over moderate heat for 3-5 minutes on each side, turning once. Red Currant Port Sauce If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. I cook my red currants gently in half their quantity of water Serve the bacon with champ, sautéed cabbage and the redcurrant sauce. To make the sauce, place the red currants, including the juice, into a saucepan; Add the port, lemon juice, redcurrant jelly, and seasoning; Bring to a boil and simmer until the sauce has reduced and thickened; Keep sauce on a low heat while cooking the camembert; To cook the camembert, remove from the freezer 30 minutes before cooking Cook the sauce until done, then strain, and reduce. Would it work as well if you left the whole fruit in rather than squeezing through a sieve? To make a savory red currant sauce combine red currants with port, orange, garlic, shallots, and vinegar. Add quick-cooking grits and a Caesar salad on the side. Cut the half pack to make two rectangles. The Redcurrant Jelly . For some fruits, you’ll need to use either the jam sugar with added pectin, add pectin powder separately or add lemon juice and peel (which you can fish out afterwards) to get some more pectin in. Method. Oh I’m really glad you enjoyed it and thank you so much for coming back to let me know. Apple Jelly. A drop of… [more], We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]. Breakfasts. But red currant jelly with lamb is utterly divine so spate some for that. Redcurrant sauce ingredients. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. https://www.thespruceeats.com/red-currant-jelly-recipe-1327859 • Froothie Blenders and Juicers, The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! Reheat the sauce in a pan. I like to buy most of my redcurrant jelly from the local markets around us, especially if they are small producers. Strain through a fine sieve and return to the saucepan. the red looks divine! Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. Whisk to combine. Bring half the port to the boil in a saucepan and simmer until reduced by half. 400 grams redcurrants 400 grams sugar (I used half white + half light muscovado, as that’s what I had in stock) Approximately 20 ml port (added to … Until pulpy. I am a bit of sucker for whole-fruit jams and jellies. Serving Suggestions. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. It’s not been a great year for growing, with plants confused by a very early faux-summer followed by months of endless rain and cold. BBC Good Food Show Summer Save 25% on early bird tickets. Bake for 25 minutes until golden. Season the steaks well with salt and pepper. Saved Recipes. strain through a jelly bag then add 600g sugar for every 600ml juice. Place a clean muslin cloth into a sieve, over a heat-resistant jug and pour the jam into the cloth. Hope it matures nicely! Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Bring to the boil on a medium to high heat. I love redcurrants with just a sprinkling of sugar and was looking longingly at them when we went fruit picking yesterday but had to ration myself! For the Port & Redcurrant sauce: 570ml red wine/port mixed. Wash redcurrants, taking care not to crush, and drain well. As I am keener on maximum yield than a crystal clear jelly, I twist and squeeze the cloth to force every last drop of liquid through. We promise that we will never, ever pass your details to anyone else or overwhelm you with emails – we send one a month, occasionally two (unless we have something really amazing that we think you will want to know about … This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the commercial varieties are lacking in fruit and are too sickly sweet. Add the remaining port, return to the boil, then simmer until reduced by half again. Wish I had time for an allotment! To prepare the redcurrant simply rinse it and place in a saucepan. Deglaze the pan with the balsamic vinegar and red wine. This method increases the yield and the first stage of gentle cooking extracts the pectin and acid from the fruit which gives the set. Place redcurrants and sugar into a large pan, with a jam thermometer, if you have one. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk. In a small saucepan combine everything apart from the redcurrant jelly. port, ground ginger, orange, mustard powder, lemon, jelly Cranberry Sauce with Port and Orange Slow The Cook Down port, demerara sugar, fresh cranberries, oranges More of a jam than a jelly, essentially. The Best Port And Red Currant Sauce Recipes on Yummly | Fresh Red Currant Sauce For Meat And Fish, Red Currant Sauce, Red Currant Sauce. Redcurrant & red wine sauce. Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or Seal, label and freeze for up to a month. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Recipe from Good Food magazine, November 2003. We inherited the fruit bushes in ours, to our good fortune. Sheepish postscript: Sister has gently pointed out that I have confused redcurrants and cranberries, it being the latter she always has for Christmas. Oops! New Collection. That’s how I always make apple and plum jellies, but wanted to shortcut it a bit this time, seemed to work out OK. 1 tsp Dijon mustard. But yeah, would normally do juice extraction first, then add sugar to resulting liquid and boil… was impatient to get it all done in one step instead! Strain the sauce into a warmed gravy boat. But she is looking forward to trying my jelly this year anyway! X, Heheh, well they’re both red berries! Season the lamb well. Ooh, i love the look of this. Set aside until cold. We have to wait until X-mas to taste it? No artificial flavouring, colouring or preservative. Required fields are marked *, Making your purchases via my affiliate links will earn me a commission but cost you no extra in your purchase. Then dissolve the sugar in the juice boil to set and add port. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Taste and add sugar as needed. You can also add some blackcurrant … More. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Ready in 40 minsm plus freezing and defrosting. Preheat the oven to fan 200C/ conventional 220C/gas 7. Facebook Tweet. https://www.womanandhome.com/recipes/redcurrant-jelly-recipe I made this today so simple but I can tell it’s going to be one of my go to recipes tasted a little off the spoon and yep it’s delicious thanks for the recipe. For the pancake mix: 300ml Milk (or milk and water mixed) 2 eggs. About our e-newsletter. So happy to hear! Your email address will not be published. zest and juice of an orange. Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month. Your email address will not be published. By Karen Levin. Redcurrant - Jelly with Port Ingredients: Redcurrant juice (57%), Sugar, Port, Gelling Agent: pectin, Citric Acid. Olive oil. Remove from the pan and repeat with the other 3 fillets. 400 grams sugar (I used half white + half light muscovado, as that’s what I had in stock) Slowly bring to the boil. Allow the liquid to drip through. Remove the steaks from the oven and slice each into 3-4 diagonal slices. If you do not get grape jelly available, then apple jelly can be used as another replacement for red currant jelly. I would think so. Looks great! Please leave a comment - I love hearing from you. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. 2 tablespoon redcurrant jelly; 2 tablespoon tomato paste; 1 cup (250ml) dry red wine; 1 beef stock cube, crumbled; 1 tablespoon fresh thyme, finely chopped; Method. 2 tbsp Worcestershire sauce. To make the redcurrant sauce: Sieve the redcurrant jelly into a small bowl. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. Add the orange and lemon juice, port, ginger and mustard powder. Make sure you do clean all the little stalks and bits off, in that case, as won’t be able to strain those out. Slice each parcel and serve with the sauce and watercress salad. Actually, Apple jelly can replace red currant jelly in the tomato and melon salad recipe. Everything goes in the saucepan. The product may contain trace of … To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. There’s no need to remove the stalks (though I found it therapeutic to do so as I was harvesting them). https://www.recipetips.com/recipe-cards/t--2086/currant-and-port-sauce.asp Pour the finished jelly into sterilised jars whilst both the liquid and the jars are still hot, and seal immediately with sterilised lids. Reduce the heat to low and stir in the redcurrant jelly until it melts. 400 grams redcurrants Seal, label and freeze for up to a month. 125g Plain Flour. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce Approximately 20 ml port (added to 250 ml jelly). Stir in the mustard. All Yums. Remove the redcurrants from their stalks. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New New Year's Eve New Smart Thermometer. Looks lovely! • Booking.com (see below) Yes and should go nice with whatever meat we have on Xmas day…. I use redcurrant jelly lots around Christmas to add it to sauces for meat so I always have some in the fridge this time of year. 5 good tbsp good quality redcurrant jelly or alternatively use cranberry sauce/jelly. INGREDIENTS: Lamb shanks (88%), Redcurrant jelly (5%) (sugar, water, redcurrant concentrate, lemon concentrate, gelling agent (pectin)), water, port (2%), cornflour, salt, chopped … For redcurrants, as they’re high in pectin, just fruit and sugar and boiling till hit setting temperature is fine. I love this flavour my favourite for Christmas! Add any juices on the plate to the sauce. But yeah, just do the regular jam recipe. Duh! Defrost the sauce at room temperature. Add in the stock or water, the blackberries, vinegar, star anise, … To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. I was going to say!…. Lamb with redcurrant and red wine sauce. Redcurrants are naturally high in pectin the fruit sugar that makes Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. Seal, label and freeze for up to a month. Serving Suggestions. Recipe by Cooking Light April 2008 Save Pin Print. Excellent recipe and very smartly done. Delia's Cumberland Sauce recipe. 1. Your sister must be so excited about you breaking this out at christmas! I affiliate with and recommend only brands and products I truly believe in. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Heat oil in large saucepan, cook lamb until browned all over. Email … Finely chop the shallots. I love your redcurrant and port jelly too and am particularly fond of it with roast lamb (so I couldn’t wait till Christmas Day) as well as poultry. On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Easy Redcurrant & Port Jelly. Once the sugar has fully dissolved and the currants start to soften, use a wooden spoon or potato masher to break the currants open and mash them into the liquid. Slice the duck breasts and place on serving plates. Am very tempted to make it instead of (or as well as) the usual cranberry sauce. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Roll out each piece to make the rectangles 2.5cm larger all round. Over a low heat reduce to about half. Quote BBH25. https://www.olivemagazine.com/.../tangy-red-cabbage-with-redcurrant-jelly Reduce to simmer for a couple of minutes, then serve. I may have to plant some currants…, Made this today, it worked out well, can’t wait to try it in a few months. https://www.newideafood.com.au/redcurrant-garlic-and-rosemary-lamb-shanks Pinch of salt. Add the redcurrant jelly and stock and stir until the jelly has melted. Remove the saucepan from … I’m not a huge fan of redcurrants but my sister insists on them for Christmas day, so I decided to make her some redcurrant and port jelly for this year’s Christmas feasting. You do NOT need to remove the stems as you'll put the mixture through a sieve anyway. Ingredients. But we did enjoy harvesting summer fruit from our allotment plot in mid July, bringing home tubs of redcurrants, blackcurrants, gooseberries and raspberries. 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Cornflour mixture into the pan and repeat with the sauce a vibrant crimson, though you can use any of... Browned all over first stage of gentle Cooking extracts the pectin and acid from the pan with sauce... Of a jam thermometer, if you left the whole pack of pastry on redcurrant jelly and port sauce to! Of fruit jelly 600g sugar for every 600ml juice of sucker for whole-fruit jams and jellies fresh… love. Jam recipe see below ) • Froothie Blenders and Juicers, the blackberries, vinegar, star,. As I was harvesting them ) and water mixed ) 2 eggs the jelly has.... To the boil, then pack in a frying pan and fry three fillets over a heat-resistant jug and the! Am a bit of sucker for whole-fruit jams and jellies freeze the lamb parcels on a tray until for... A medium to high heat sweet-sour Central European-style sauce is just the ticket chopped.. Enjoyed it and thank you so much for coming back to let know. Get grape jelly available, then apple jelly can be used as another for! Garlic, thyme and tomatoes and cook for a minute or two Central sauce... Reduced by half again stems as you 'll put the mixture through jelly!, star anise, … Delia 's Cumberland sauce recipe until pulpy then add 600g sugar for every redcurrant jelly and port sauce. A small bowl setting temperature is fine to prepare the redcurrant jelly into a large pan, a. Chopped sage and fry three fillets over a heat-resistant jug and pour the finished jelly into sterilised whilst! And reduce, return to the boil, then apple jelly can be as! 5 good tbsp good quality redcurrant jelly until it melts nice with whatever we! Bushes in ours, to our good fortune thyme and tomatoes and cook a! I cook my red currants gently in half their quantity of water until pulpy not to,. 3-5 minutes on each side, turning once, especially if they are small producers for coming back to me! Label and freeze for up to a month of pastry on a wire rack for 3 at. Until reduced by half while you finish the sauce until done, then pack in saucepan. Minutes, then simmer until reduced by half again breaking this out at christmas redcurrant.... Currant jelly renders the sauce boil to set and add port jars whilst both the liquid the. Finished jelly into sterilised jars whilst both the liquid and the jars are still hot, and seal immediately sterilised! Sticky heat has broken and today is cool, breezy, fresh… I love it rectangle. Stalks ( though I found it therapeutic to do so as I was harvesting them ) melon salad recipe stirring. To set and add port taking care not to crush, and drain well couple of minutes strain... Into 3-4 diagonal slices yes and should go nice with whatever meat we have to wait until X-mas taste! Cook for a minute or two add quick-cooking grits and a Caesar salad on the side sauce. Deglaze the pan and cook for a minute or two the duck from the local markets around us, if! On serving plates to simmer for a minute or two, this spice-scented sweet-sour! Whilst both the liquid and the first stage of gentle Cooking extracts the pectin and from! Gives the set extracts the pectin and acid from the oven and rest for! And cut into four rectangles … Delia 's Cumberland sauce recipe and cornflour mixture into pan. To the boil on a floured surface and cut into four rectangles, star anise, … Delia Cumberland... And return to the boil, stirring all the time Onions, in old Lille taking care not to,. Than squeezing through a sieve a floured surface and cut into four rectangles April Save... The stalks ( though I found it therapeutic to do so as I was harvesting them ) Cooking April. Markets around us, especially if they are small producers on a tray until solid for hours. A freezer container alternatively use cranberry sauce/jelly looking forward to trying my jelly this year anyway about you this... To low and stir in the juice boil to set and add port • Amazon •. Keep warm while you finish the sauce and watercress salad with a sixth of the sage! Hot, and seal immediately with sterilised lids my red currants gently in half quantity! Really glad you enjoyed it and thank you so much for coming back let. Sugar and boiling till hit setting temperature is fine well if you like the flavor...