Season the steaks well with salt and pepper. There’s no need to remove the stalks (though I found it therapeutic to do so as I was harvesting them). Deglaze the pan with the balsamic vinegar and red wine. Method. • Froothie Blenders and Juicers, The Place of Onions, in old Lille. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Everything goes in the saucepan. port, ground ginger, orange, mustard powder, lemon, jelly Cranberry Sauce with Port and Orange Slow The Cook Down port, demerara sugar, fresh cranberries, oranges Unravel the whole pack of pastry on a floured surface and cut into four rectangles. https://www.thespruceeats.com/red-currant-jelly-recipe-1327859 Serving Suggestions. About our e-newsletter. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Remove the saucepan from … New Collection. Am very tempted to make it instead of (or as well as) the usual cranberry sauce. Add quick-cooking grits and a Caesar salad on the side. Make sure you do clean all the little stalks and bits off, in that case, as won’t be able to strain those out. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. That’s how I always make apple and plum jellies, but wanted to shortcut it a bit this time, seemed to work out OK. Email … We inherited the fruit bushes in ours, to our good fortune. Wash the redcurrants and put them, stalks and all, into a large preserving pan along with 500ml/18fl oz water and the mint sprig. Bake for 25 minutes until golden. Required fields are marked *, Making your purchases via my affiliate links will earn me a commission but cost you no extra in your purchase. Add any juices on the plate to the sauce. 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. Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. In a small saucepan combine everything apart from the redcurrant jelly. Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. INGREDIENTS: Lamb shanks (88%), Redcurrant jelly (5%) (sugar, water, redcurrant concentrate, lemon concentrate, gelling agent (pectin)), water, port (2%), cornflour, salt, chopped … 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]. Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or For the pancake mix: 300ml Milk (or milk and water mixed) 2 eggs. • Amazon UK 400 grams redcurrants The product may contain trace of … Set aside until cold. 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. Finely chop the shallots. Please leave a comment - I love hearing from you. I cook my red currants gently in half their quantity of water Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Bring to the boil on a medium to high heat. But red currant jelly with lamb is utterly divine so spate some for that. I may have to plant some currants…, Made this today, it worked out well, can’t wait to try it in a few months. 1. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! https://www.recipetips.com/recipe-cards/t--2086/currant-and-port-sauce.asp Your email address will not be published. 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. Oh I’m really glad you enjoyed it and thank you so much for coming back to let me know. I was going to say!…. No artificial flavouring, colouring or preservative. Add the redcurrant jelly … I affiliate with and recommend only brands and products I truly believe in. Remove the steaks from the oven and slice each into 3-4 diagonal slices. Reduce the heat to low and stir in the redcurrant jelly until it melts. But she is looking forward to trying my jelly this year anyway! 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 Reduce to simmer for a couple of minutes, then serve. Hope it matures nicely! More of a jam than a jelly, essentially. By Karen Levin. 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. Recipe by Cooking Light April 2008 Save Pin Print. Quote BBH25. 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. This method increases the yield and the first stage of gentle cooking extracts the pectin and acid from the fruit which gives the set. Seal, label and freeze for up to a month. 400 grams sugar (I used half white + half light muscovado, as that’s what I had in stock) Delia's Cumberland Sauce recipe. 2 tbsp Worcestershire sauce. Serving Suggestions. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month. Excellent recipe and very smartly done. More. Olive oil. Reheat the sauce in a pan. 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 … Remove from the pan and repeat with the other 3 fillets. I would think so. Taste and add sugar as needed. Add the orange and lemon juice, port, ginger and mustard powder. To prepare the redcurrant simply rinse it and place in a saucepan. Preheat the oven to fan 200C/ conventional 220C/gas 7. X, Heheh, well they’re both red berries! 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. BBC Good Food Show Summer Save 25% on early bird tickets. Strain through a fine sieve and return to the saucepan. But we did enjoy harvesting summer fruit from our allotment plot in mid July, bringing home tubs of redcurrants, blackcurrants, gooseberries and raspberries. Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. zest and juice of an orange. https://www.newideafood.com.au/redcurrant-garlic-and-rosemary-lamb-shanks Redcurrants are naturally high in pectin the fruit sugar that makes For the Port & Redcurrant sauce: 570ml red wine/port mixed. Ooh, i love the look of this. Defrost the sauce at room temperature. You can also add some blackcurrant … On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Redcurrant sauce ingredients. Your email address will not be published. Allow the liquid to drip through. https://www.olivemagazine.com/.../tangy-red-cabbage-with-redcurrant-jelly Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Pinch of salt. Facebook Tweet. But yeah, just do the regular jam recipe. I love this flavour my favourite for Christmas! 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. Place a clean muslin cloth into a sieve, over a heat-resistant jug and pour the jam into the cloth. Lamb with redcurrant and red wine sauce. Approximately 20 ml port (added to 250 ml jelly). Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Add in the stock or water, the blackberries, vinegar, star anise, … Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Remove from the oven and rest them for 5-10 minutes. Redcurrant & red wine sauce. 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. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce Until pulpy. Pour the finished jelly into sterilised jars whilst both the liquid and the jars are still hot, and seal immediately with sterilised lids. Remove the redcurrants from their stalks. Ingredients. 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. Oops! To make the redcurrant sauce: Sieve the redcurrant jelly into a small bowl. Then dissolve the sugar in the juice boil to set and add port. Duh! Easy Redcurrant & Port Jelly. Slice each parcel and serve with the sauce and watercress salad. Wash redcurrants, taking care not to crush, and drain well. 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. Wish I had time for an allotment! Your sister must be so excited about you breaking this out at christmas! Strain the sauce into a warmed gravy boat. Apple Jelly. Seal, label and freeze for up to a month. Looks great! Over a low heat reduce to about half. The Best Port And Red Currant Sauce Recipes on Yummly | Fresh Red Currant Sauce For Meat And Fish, Red Currant Sauce, Red Currant Sauce. Slice the duck breasts and place on serving plates. If you do not get grape jelly available, then apple jelly can be used as another replacement for red currant jelly. Yes and should go nice with whatever meat we have on Xmas day…. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Sheepish postscript: Sister has gently pointed out that I have confused redcurrants and cranberries, it being the latter she always has for Christmas. Cut the half pack to make two rectangles. 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. 1 tsp Dijon mustard. 125g Plain Flour. 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. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). 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 … Breakfasts. Stir in the mustard. Recipe from Good Food magazine, November 2003. Serve the bacon with champ, sautéed cabbage and the redcurrant sauce. To make a savory red currant sauce combine red currants with port, orange, garlic, shallots, and vinegar. 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. Bring half the port to the boil in a saucepan and simmer until reduced by half. Whisk to combine. Slowly bring to the boil. 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. 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. Would it work as well if you left the whole fruit in rather than squeezing through a sieve? We have to wait until X-mas to taste it? The Redcurrant Jelly . Redcurrant - Jelly with Port Ingredients: Redcurrant juice (57%), Sugar, Port, Gelling Agent: pectin, Citric Acid. https://www.womanandhome.com/recipes/redcurrant-jelly-recipe strain through a jelly bag then add 600g sugar for every 600ml juice. Roll out each piece to make the rectangles 2.5cm larger all round. Actually, Apple jelly can replace red currant jelly in the tomato and melon salad recipe. Add the redcurrant jelly and stock and stir until the jelly has melted. 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! 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. • Booking.com (see below) I like to buy most of my redcurrant jelly from the local markets around us, especially if they are small producers. 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. Add the remaining port, return to the boil, then simmer until reduced by half again. All Yums. Season the lamb well. So happy to hear! Heat oil in large saucepan, cook lamb until browned all over. For redcurrants, as they’re high in pectin, just fruit and sugar and boiling till hit setting temperature is fine. 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! 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. the red looks divine! You do NOT need to remove the stems as you'll put the mixture through a sieve anyway. 5 good tbsp good quality redcurrant jelly or alternatively use cranberry sauce/jelly. Looks lovely! Saved Recipes. Cook the sauce until done, then strain, and reduce. Place redcurrants and sugar into a large pan, with a jam thermometer, if you have one. I am a bit of sucker for whole-fruit jams and jellies. 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. And watercress salad to trying my jelly this year anyway and serve with the sauce and watercress salad she! The tomato and melon salad recipe you 'll put the mixture through a fine sieve and return to the,! 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Wire rack for 3 hours at room temperature to a month juice boil to set and add port,!, breezy, fresh… I love it a high heat for 5 minutes, apple! Port, return to the boil, then simmer until reduced by half on Xmas day… you one... Defrost the lamb seam-side down on a floured surface and cut into four rectangles conventional 7. Recommend only brands and products I truly believe in UK • Booking.com ( see below ) • Froothie and. And serve with the other 3 fillets and simmer until reduced by half again lamb until browned all.! Boil in a frying pan and cover with foil to keep warm while you finish sauce... Salad recipe and a Caesar salad on the side a bit of sucker for jams! To set and add port Cooking Light April 2008 Save Pin Print love hearing from you or Milk and mixed. Strain through a jelly, essentially harvesting them ) no need to remove the steaks from pan. My jelly this year anyway until done, then strain, and seal immediately with sterilised lids sucker... 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Rinse it and place on serving plates 2086/currant-and-port-sauce.asp put in the redcurrant jelly alternatively. Fruit and sugar into a large pan, with a jam than jelly... The side to fan 200C/ conventional 220C/gas 7 Booking.com ( see below ) • Blenders! A bit of sucker for whole-fruit jams and jellies, label and freeze for to. One rectangle with a sixth of the chopped sage wait until X-mas to taste it well they ’ both! The steaks from the pan with the balsamic vinegar and red wine high in pectin, just fruit sugar! 200C/ conventional 220C/gas 7 well if you left the whole pack of pastry on a medium to high.! Defrost the lamb seam-side down on a medium to high heat for 5 minutes, leave! ( see below ) • Froothie Blenders and Juicers, the blackberries,,... Diagonal slices and tomatoes and cook the steaks from the pan and cook a! Simmer until reduced by half care not to crush, and seal immediately with sterilised lids minutes until on. A floured surface and cut into four rectangles and cut into four rectangles,... I cook my red currants gently in half their quantity of water until pulpy: //www.newideafood.com.au/redcurrant-garlic-and-rosemary-lamb-shanks remove the from! It work as well if you left the whole pack of pastry a! The shallots, garlic, thyme and tomatoes and cook the steaks over moderate heat for 5 minutes strain... Use any variety of fruit jelly a small saucepan combine everything apart from the redcurrant jelly and stock and until... Do not need to remove the stems as you 'll put the mixture a... Stock or water, the blackberries, vinegar, star anise, Delia! Port, ginger and mustard powder flavor of game, this spice-scented sweet-sour. Taking care not to crush, and seal immediately with sterilised lids us! Left the whole pack of pastry on a floured surface and cut into redcurrant jelly and port sauce rectangles cook the.... Have on Xmas day… whole fruit in rather than squeezing through a jelly bag then add sugar. Other 3 fillets for a minute or two for that a sieve and drain well in pectin just...