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Redcurrant Sauce
Sauces and Spicery

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)


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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