redcurrant jelly

This easy red currant jelly recipe is tart in taste and spreads easily on toast or great on ice creams.

Easy Red Currant Jelly Recipe

Kg of Redcurrants after washing

900 gm of caster sugar

lemon juice

water

https://www.youtube.com/watch?v=https://www.youtube.com/watch?v=2s8RS67c97o&feature=youtu.be

In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly.  For a printable recipe card visit my blog post  https://vitalfairliving.com/red-curra...   Ingredients:  500gm of Redcurrants after washing  350 - 400 gm of caster sugar   1 tsp of lemon juice ( or 1/2 tsp of citric acid)  Method:  Mix all the ingredients into a heavy bottom pot and set it on medium heat.  After all the sugar has melted the fruit will start cooking.  Strain the juice from the berries and stalks and cook for about 10 min.  After about 10 min. or so it starts thickening.  Reduce the heat.  Keep stiring to avoid burning and to attain an even consistency.  How to test if its ready for bottling?  Add a few drops to a plate and tilt the plate slightly. Repeat the process till the it reaches a jelly like consistency. Now its ready for bottling.  Switch off the heat. And set all the sterilised jars on a tea towel.  This will help in preventing the jam jars from cracking while filling the hot jelly.  Fill the jars to the brim and close the lid tightly. 

How to make Red Currant Jelly ( Easy Recipe )

Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed

Easy gravy

tbsp butter

tbsp plain flour

milliliters port

tbsp redcurrant jelly

1.6l chicken, turkey or beef stock

Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

How to cook a venison haunch on a bed of vegetables with a delicious redcurrant gravy.

Roast Venison Haunch

venison

thyme

salt

½ tsp pepper

juniper berries

celery

carrots

onion

beef stock

ml red wine

Scrub the carrots and celery and peel the onions. Cut the vegetables into even sized chunks and place in a deep roasting dish.

Slit

Pat the meat dry with paper towel. Use a sharp knife to make slits at regular intervals all over the meat.

Poke

Poke a sprig of thyme and a juniper berry deep into each slit.

Smear

Smear the butter over the meat and sprinkle over the salt and pepper.

Place

Put the meat on top of the vegetables in the dish.

Preheat

Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and cook for 20 minutes.

Reduce

Reduce the heat to 180 C / 350 F / 160 FAN / Gas 4 for 10 minutes per 500g for a medium roast or 15 minutes per 500g for medium to well done.

Rest

Transfer the meat to a warm dish and loosely cover with foil to rest for 20 minutes.

Add the wine to the roasting dish over a medium heat.

Simmer

Use a wooden spoon to loosen any crispy bits and bring to a simmer for a couple of minutes to reduce slightly.

Blend

Add the red currant jelly and the beef stock then tip everything into a blender and process until smooth.

Return the mixture to a clean saucepan and bring to simmer.

Carve

Carve the meat into thick slices and serve with the gravy.

There is no mention of what to do with the vegetables.

Fantastic recipe! Missing a few ingredients such as juniper berries, thyme &amp; blackberry jelly. Replaced with dried herbs, fresh bay leaf &amp; plenty of salted butter:)

Excellent recipe. Thoroughly recommend. First time I had cooked venison and it was delicious.

You're right about the cooking times. I used a thermometer preset to 53 for medium rare, it did cook a little more on the edges than yours, but the centre was really rare, however it was delicious and it melted like butter in the mouth, I didn't reduce the temp as I had some potatoes in too.  I'd maybe look at reducing the temp next time.

Sensationally good. I made one change - I seared the meat all round before it went on the veg.

We made this last weekend for Sunday dinner, and it was a hit with everyone! The meat was so tender and juicy, and I love how it didn't take too, too long to cook. Perfect comfort food.

That roast looks like it is cooked to perfection! Great recipe!

Wow! That redcurrant gravy brings this dish over the top. Perfect for that special occasion or for Sunday lunches!

I haven't had a venison roast in years! I need to try this recipe asap. :)

Delicious! Loved the addition of juniper and red currant. So simple and elegant, it was a great dinner party recipe

It has been a while since I saw a great roast venison recipe like this. I am so hungry right now!

Delicious Venison recipe. Never tried before but sure looks amazing.

This recipe has all kinds of warming and comforting flavors. We get venison every year from the in-laws so I'm so glad I found this recipe!

Oh wow!! This is real good! It was easier to make than I thought! I will definiely make it again!

We received a meat subscription for 3 months as a gift and one of the things that arrived yesterday was venison haunch (which I had no idea what to do with). Thanks for the recipe and all the tips! I will be making it this weekend!

Top 3 redcurrant jelly recipes from across the web

The most viewed redcurrant jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Red Currant Jelly Recipe

Easy gravy

Roast Venison Haunch

Top 3 redcurrant jelly recipes from across the web

The most viewed redcurrant jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Red Currant Jelly Recipe

Easy gravy

Roast Venison Haunch

The most viewed redcurrant jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine