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