Redcurrants boiled with sugar to a soft jam. An accompaniment for meats.
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)
65. RED CURRANT-JELLY SAUCE FOR VENISON.
Bruise one stick of cinnamon and twelve cloves, and put them into a small stewpan with two ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pnlp; moisten with three glasses of port wine, and set the whole to simmer gently on the fire for a quarter of an hour; then strain it through a sieve into a small stewpan containing a pot of red currant-jelly. Just before sending the sauce to table, set it on the fire to boil, in order to melt the currant-jelly, so that it may mix with the essence of spice, &c.
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