ach side.
Add the redcurrant jelly and stock to the pan
y-15 1/2-inch jelly roll pan with parchment. Re
Place sugar, honey, redcurrant jelly and tea bags in a large saucepan. Add 2 1/2 cups water; bring to a boil on medium heat, stirring to dissolve the sugar.
Add pears; cover and simmer for 12-15 mins, until pears are just tender. Remove from heat. Remove and discard tea bags.
Stir in cranberries. Let stand for 15 mins, for flavors to infuse. Serve pears with warm syrup and yogurt, if desired.
ver medium heat until the redcurrant jelly dissolves, then boil quite vigorously
25\u00b0F. For the redcurrant glaze, bring jelly, port and rosemary to
he red wine vinegar and redcurrant jelly. Strip the leaves from the
Place apples and water in saucepan over medium heat.
Cover and cook stirring occasionally for 15 minutes or until apples are tender.
Roughly mash apples, remove from heat and set aside.
Place mint into a small heatproof jug.
Pour boiling water over mint and stir to combine.
Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
Serve with roast lamb or pork.
rom the center. Spoon the jelly into the holes.
In
round it. Spread 3 tbsp redcurrant jelly over the bottom cake and
Add the lemon juice and redcurrant jelly and season to taste. Gradually
nd mix with the apples, redcurrant jelly, honey, liqueur, egg white and
illing. Place plums, rhubarb, raisins, redcurrant jelly and cornstarch in a large
orange peel, sugar, cornstarch and redcurrant jelly (in small blobs) and toss
In a small bowl, combine the mayonnaise and basil. Set aside.
Spread 1 slice of bread with the redcurrant jelly and top with turkey, cheese and alfalfa sprouts. Place another slice of bread on top.
Spread the second slice of bread with the mayonnaise mixture, then top with the lettuce leaf, ham and tomato. Finish with the last piece of bread.
Cut the sandwich into 3 pieces and serve immediately, or wrap individually in plastic wrap and store in refrigerator.
ogether the cabbage, fennel, vinegar, redcurrant jelly, oil and about 1/4
oil, stirring to melt the redcurrant jelly.
Cook for a couple
he honey, Dijon mustard and redcurrant jelly over the top of the
r stock and stir in redcurrant jelly or cranberry sauce.
Bring
ntil softened.
Add the jelly, rind and juice, stock and
to 1 tsp of jelly.
May be served as