erto Instructions for Cooked jam & Jelly, and prepare accordingly.
Cut
b>jelly, using within one month.
*Note: To make red currant juice, wash red
easpoon salt, 1/2 cup currant jelly and the reserved broth. Bring
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.
r until desired doneness.
Red Currant Sauce.
Heat butter in
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.
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.
educe heat, add port and red currant jam, stir to combine, remove
Place the cabbage, mulled (or red) wine, star anise and a
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 and
arthenware bowl. Pour in enough red wine to just cover the
nch square. Spread with the jelly then cut into 6 strips
Preheat oven to 325\u00b0F. Grease a 9 1/2 inch square springform pan.
In a bowl, combine flour and sugar. Add vanilla extract. Cut in butter until mixture resemble breadcrumbs. Transfer 3/4 to prepared pan and press into base. Spread jelly over top, leaving a 1/4 inch border around edges. Sprinkle with remaining crumble. Bake for 40-45 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins then loose edges and let cool completely.
Remove from pan and cut into 10 bars. Serve with vanilla sauce.
For currant sauce: In a small saucepan combine jelly, vinegar, and
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.
vernight.
Stir butter and jelly in small sauce-pan over
Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely.
Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes.
Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.
measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt
br>Melt 1/2 cup jelly in a small saucepan over