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