Redcurrant Jelly - Stokes Sauces (2024)

FAQs

What can I use red currant jelly for? ›

Uses: Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles.

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.

It's nice with any pate chicken hams and cheeses as it is. Added to gravies to enrich them I add it to jellies while making them as they can be a bit bland. We like jellies in our house. I would use it on toast, in sandwiches and as an alternative to cranberry or apple sauce with meat or poultry.

Mistakenly thought to promote a tree disease, currant bushes across the country were systematically uprooted in the early 1900s, and production was prohibited for many years. But now you can find currants in the farmers' markets. Grab up some pints when you see them, because the season won't last long.

Like many fruits with red pigment, red currants contain an antioxidant carotenoid known as lycopene. Lycopene reduces the risk of heart disease and cancer, especially prostate cancer. In addition, it protects the body from free radical stress that can damage DNA and other cell structures.

Pour into the warm sterilised jars to fill to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 3 months.

Red and white currants taste (and look) similar; they are tart with a touch of sweetness. Black currants are larger and have a distinctly different flavor, more earthy or musky than other currants (and a flavor much loved by connoisseurs).

What does currant jelly taste like? It has a sweet-tart flavor, making it a delectable topping for many dishes. In addition to being cooked into jelly, currants can be eaten raw and enjoyed in fruity salads and co*cktails.

Dried black currants look like Zantes and have a tart and bold flavour. Red and white currants are tart, but their flavour is more straightforward than black currants. While these currants are essentially sour, at peak ripeness they have a subtle sweetness that balances their acidity and can be eaten raw.

Another seedless jelly, such as quince, apple, grape or blackberry, could be used as an alternative. We would avoid cranberry sauce in this particular instance as the sauce has a thicker consistency and will not dissolve into the gravy as easily.

What is the closest to red currant jelly? ›

Grape jelly, a classic favorite among jelly enthusiasts, is a wonderful substitute for red currant jelly and the best jelly for peanut butter and jelly sandwich. Its natural sweetness and subtle tartness closely resemble the flavors of red currants, making it an excellent choice for various recipes.

"Resist adding granulated sugar—you won't get the full effect unless you reheat the sauce and the sugar dissolves," writes Kelsey Kloss. "Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste.

Smucker's® Currant Jelly 12 oz. Jar | Jellies | Superlo Foods.

Blackcurrant bushes were grown in America back in the 1629s, but in 1911, the professional cultivation of the plant was banned. It is a carrier of a fungus called white pine blister rust. Hence, blackcurrant was declared illegal to protect pine forests.

At low temperatures, the blackcurrants have a shelf-life of 2–6 days and redcurrants 2–4 weeks, dependent on maturity stage. Picking the berries slightly unripe increases the shelf-life. The fruits should be kept cooled during transportation and marketing.

They have a high vitamin C content, and go well with both other berries and fruits, such as raspberries, strawberries and melon, as well as goose, venison and lamb (hence the familiar lamb accompaniment, redcurrant jelly).

Red currant jelly is made from red currants, which have a sweeter and milder flavor compared to black currants.

I store my jam and jellies in the (windowless) garage. I think if you freeze it you will lose the jelliness of the jelly - that is, when you thaw it can become runny. If you've made something that doesn't need to set, such as apple jam, it's different, and I freeze it all the time. My mother freezes redcurrants whole.