It’s also the basis of the English sauce known as Cumberland Sauce. The English like to serve red currant jelly with lamb. A very easy redcurrant jelly recipe that is nothing but luscious red currants and sugar. Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. Tip the zest back into the saucepan with 6 tbsp redcurrant jelly, 1 tsp ground ginger, 1 tsp mustard powder and 2 tbsp Port. When it’s syrupy, remove from the heat and leave to cool. It looks delightful, and all your work towards making it without gadgets of sorts. (For instance, one recipe calls for using a spaddle to put berries in your hair sieve after cooking them over the fire). Enjoy this classic with roast lamb! I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Bring to the boil, then drain. I didn’t get any redcurrants this year, because we didn’t get round to netting the plant, so the birds got to them before we did. Simmer for about 5 mins. Tip the zest into a saucepan and cover with water. Zest 1 orange, then cut away the white pith. Cinnamon and apple pork belly with mulled cider cabbage and roast almonds by The Hairy Bikers Remove from heat and skim off foam from the top. The redcurrant jelly is so ruby clear. They are in season after the summer equinox. I got a lovely clear jelly and it tastes lovely too - 10 Dec 2012 J. https://www.womanandhome.com/recipes/redcurrant-jelly-recipe Heat stock in a pan, then pour in the red wine mixture and A colourful addition to any Christmas dinner table Double or triple the batches as desired. BBC Good Food: Redcurrant Writer Bio Lori A. Selke has been a professional writer and editor for more than 15 years, touching on topics ranging from LGBT issues to sexuality and sexual health, parenting, alternative health, travel, and food and cooking. But I am not mift, I feel like we had a good share of the blackcurrants this year. I found this really easy to make and it seemed much simpler than most jam/jelly recipes. Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. See Red Currant Jelly for more information behind this traditional jelly. Impressive. Easy Red Currant Jelly Recipe chitra Red Currants are native to Europe and belong to the gooseberry family. 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