A simple glaze of port wine and red currant jelly makes this already elegant roast a real showstopper. Combine the wine and currant jelly in a small saucepan. Heat to a simmer. Reduce to 1/2 cup; this ...
The Boston Globe: Recipe: Hearty braised beef simmers with currant jelly in a sweet-and-sour sauce
Recipe: Hearty braised beef simmers with currant jelly in a sweet-and-sour sauce
All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...
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