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.
easpoon salt, 1/2 cup currant jelly and the reserved broth
r until desired doneness.
Red Currant Sauce.
Heat butter in
educe heat, add port and red currant jam, stir to combine, remove
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.
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.
up chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it
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
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
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.
Wash red cabbage and slice very fine in large pot.
Mix cabbage, apples, vinegar, water and butter plus red food color (about 1 teaspoon).
Cover pot.
After 1/2 hour, add sugar; mix well, cover and simmer for the rest of time, another 1 to 1 1/2 hours or until cabbage is tender.
When cabbage is done, add red currant jelly and cook for 10 more minutes.
The flavor should be sweet and sour.
Serves 6 to 8.
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.
he jelly, olive oil, vinegar, red pepper flakes, salt and pepper
In a mixing bowl, cream the butter and sugar.
Add both eggs and orange peel, or flower water and beat well.
Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
Fold in the red currants.
Fill greased or paper-lined muffin cups two-thirds full and bake at 375\u00b0 for 20-25 minutes or until muffins test done.
Cool for 5 minutes before placing on wire rack.
Dust with confectioners' (icing) sugar once completely cooled.
Fry the bacon, remove when crisp and drain on paper towels. Discard all but 2 tablespoons of bacon fat.
Saute onions and apple in bacon fat.
Transfer to a deep casserole and add shredded cabbage, red currant jelly, nutmeg, beer, salt and pepper; simmer over low heat for 1 hour.
Serve with pork.
Serves 4.