Marinate red cherries in Port wine to cover.
Melt the currant jelly.
Add unflavored gelatin.
Soften in 1/4 cup Port wine. Heat until gelatin is dissolved.
Set remaining wine aside.
Throw in the lemon with a dash of hope.
In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
nd pepper. Roast in oven for about 2 hours or until
Preheat the oven to 425\u00b0F.
Mix red currant jelly, port and rosemary in a small saucepan on low heat. Simmer, uncovered, for about 5 mins or until slightly thickened.
Toss carrots, oil and garlic in a large baking dish. Place the corned beef on top of the carrots. Brush with 1/2 of the red currant mixture.
Bake for about 30 mins or until corned beef is browned all over and tender, brushing occasionally with remaining red currant mixture. Slice and serve the corned beef with the carrots.
3/4 cup water, currant jelly, cider vinegar, and lemon juice
he olive oil& lemon juice for 2 hours, turning the meat
large bowl, and refrigerate for at least 3 hours.
425 degree F oven for 25 minutes or until an
vernight.
Stir butter and jelly in small sauce-pan over
br>In small bowl combine jelly and vinegar, set aside.
Combine currant jelly with corn syrup in saucepan.
Add Worcestershire and mustard. Cook on low until jelly melts.
Brush on ham during last hour of baking.
Heat remaining sauce and serve on ham.
n the stove, heat the jelly and the mustard together and
Heat skillet to medium-high heat and put salt and pepper in the pan and add the chops and brown both sides; about one minute per side.
Mix the jelly and the mustard and put a dollop of this blend onto the chops.
Cover pan and reduce heat to low.
Cook about 20 minutes or until pork is cooked through. Use the pan juice as gravy.
Serve with applesauce.
s the beef roasts, stir currant jelly, Merlot wine, beef broth, and
nternal temperature reaches 145f for rare, 160f for medium.
Pour pan
Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.
Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170\u00b0F.
Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
During the last 30 minutes of cooking time, brush meat with the glaze.
Combine currant jelly and sherry in a small saucepan; cook over low heat, stirring constantly, until jelly melts.
Remove from heat; set aside.
Heat jelly and mustard together to boiling point. Put in fondue dish and keep hot. Provide skewers for people to dip the bread cubes into the fondue.
Whisk together the pineapple juice with cornstarch in a small saucepan over medium heat, and stir in the dry mustard powder, red currant jelly, raisins, and pineapple. (Lumps of jelly will dissolve as mixture heats.) Bring the sauce to a boil, stirring constantly, and simmer until thickened, 1 to 2 minutes. Keep raisins stirred into sauce as it cooks so they don't burn. Serve warm.