educe heat, add port and red currant jam, stir to combine, remove bay
he Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
ntire bottom is covered. Spread red currant jam on top. Divide remaining dough
br>Cool cookies.
Spread jam on the solid rounds and
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.
owl, combine the pears, black currant jam and 2 tablespoons butter.
easpoon salt, 1/2 cup currant jelly and the reserved broth
r until desired doneness.
Red Currant Sauce.
Heat butter in
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
br>*Note: To make red currant juice, wash red currants well (you don
Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
ver medium-low heat, melt jam. Stir in mustard until smooth
1/2 tsp of jam on each chop. Drizzle with
Place the cabbage, mulled (or red) wine, star anise and a
he jelly, olive oil, vinegar, red pepper flakes, salt and pepper
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
8260;4 hours. Stir in red currant jelly, season with more salt
arthenware bowl. Pour in enough red wine to just cover the
o cool completely. Sprinkle the red currants over the loaf and
60 degrees F).
For currant sauce: In a small saucepan