Recipes tagged with: redcurrants

Redcurrant jelly is traditionally served with roast lamb. I like it spread on toast for breakfast and also use it to glaze fruit tarts and flans, or dolloped onto some natural yoghurt for breakfast. To make a firmer and stronger flavoured jelly do not use the water but you must watch the redcurrants carefully and stir to prevent them from catching on the bottom of the pan.