RED CURRANT JELLY
A simple small-batch recipe for a beautiful and tasty red currant jelly. No commercial pectin is needed for this recipe.
Provided by Leda Meredith
Categories Jam / Jelly
Time 14h35m
Yield 24
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Wash the currants, and if the stems are on don't pick them. You'll get rid of stems and seeds later when you strain their juice.
- Place the washed currants in a nonreactive pot -no cast iron unless it is enameled, and no aluminum. Add the water.
- Cook, stirring, over medium-low heat until the red currants have released all of their juice, about 20 minutes. While they are cooking, gently crush the fruit with a potato masher or the bottom of a wine bottle; this will help the fruit release the juice.
- Drain the red currants and their liquid overnight by pouring the mixture into either a dampened jelly bag or by lining a colander with butter muslin or several layers of cheesecloth . Pick your method and place a large bowl or pot underneath the bag or colander. Do not squeeze the jelly bag, muslin, or cheesecloth because that will result in a cloudy jelly.
- Sterilize your canning jars .
- Once strained, measure the red currant juice. You should have about 2 1/2 cups.
- Pour the measured juice into a large, nonreactive pot and add an equal amount of sugar-for 2 1/2 cups of juice, add 2 1/2 cups of sugar.
- Bring the red currant juice and sugar to a boil over high heat, stirring constantly to dissolve the sugar. Continue to cook until the mixture reaches the gel point .
- If the jelly is ready before the jars are sterilized, simply remove the jelly from the heat until the jars are ready. Reheat the jelly just back to a simmer before filling the jars.
- Ladle the hot, liquid jelly into the sterilized jars, leaving 1/4 to 1/2 inch headspace.
- Screw on canning lids.
- Process in a boiling water bath for 5 minutes. Keep in mind that the jelly will still be hot and liquid when it comes out of the boiling water bath. It will gel as it cools.
- Once cooled, the jelly is ready to be used. Enjoy!
Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 24 g, Fat 0 g, ServingSize 2 half-pint jars (24 servings), UnsaturatedFat 0 g
BEEF RIB ROAST WITH CURRANT SAUCE
Provided by hy2v9b73tx1g04s
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast for 18-22 minutes per pound for rare to medium. If using a meat thermometer, remove roast at 135 degrees F internal temperature for rare and 155 degrees F for medium. Let stand 15 minutes before carving. (As roast stands, the internal temperature should continue to rise to 140 degrees F for rare and 160 degrees F for medium.) While the roast stands, in a small saucepan, combine dry mustard and water, brown beef gravy, and jelly. Cook over medium heat for 5 minutes or until bubbly, stirring occasionally. Carve roast into slices and serve with sauce.
RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE
I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.
Provided by MA in Florida
Categories Yam/Sweet Potato
Time 1h15m
Yield 2 cups sauce, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine rosemary, garlic, dry mustard, salt, and pepper.
- Rub 1/2 of the mixture evenly over surface of beef roast.
- Add oil to the remaining herb mixture.
- Toss with the vegetables to coat evenly.
- Place roast, fat side up, on rack in shallow roasting pan.
- Insert meat thermometer in center of thickest part of roast.
- Arrange coated vegetables around roast.
- Do not add water and do not cover.
- Roast at 350° to desired degree of doneness (325°in convection oven).
- Cook vegetables 1 to 1 1/2 hours or until tender.
- (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
- Meanwhile prepare sauce.
- Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
- Stir in brown gravy and currant jelly.
- Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
- Note:.
- This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
HERBED BEEF RIB EYE ROAST WITH RED POTATOES
Make and share this Herbed Beef Rib Eye Roast With Red Potatoes recipe from Food.com.
Provided by wanomar
Categories Roast Beef
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350 degrees. combine garlic, salt, pepper and rosemary; press into surface of beef roast. place roast on rack in shallow roasting pan. insert meat thermometer until bulb is centered in thickest part. do not add water or cover. roast 2 1/4 to 2 1/2 hours for medium rare to medium. remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. let roast stand 20 minutes. temperature will continue to rise about 5 degrees; 145 degrees for medium rare, 160 degrees for medium.
- add potatoes after first 1 1/2 of cooking.
- for sauce: in small saucepan, combine sauce ingredients. cook over medium heat 5 minutes or until bubbly, stirring occasionally.
- carve roast into slices; serve with potatoes and sauce. makes 8-10 servings.
CURRANT JELLY
This recipe, from Canadian Living, calls for a combination of red & white currants. Cultivated white currants are available at farmer's markets & specialty stores. Since I'm a lucky person with a red currant bush in my yard, I don't do the combo. The prep time includes the "dripping" time. Use this tart/sweet jelly on toast, glaze a pork roast OR check out the Zaar recipes that use it!
Provided by CountryLady
Categories Jellies
Time 2h30m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
- Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
- Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
- Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
- Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
- Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
- Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
- Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
- Boil in boiling water canner for 10 minutes.
HOLIDAY BEEF RIB EYE ROAST
Make and share this Holiday Beef Rib Eye Roast recipe from Food.com.
Provided by WhatamIgonnaeatnext
Categories Roast Beef
Time 1h30m
Yield 1 Roast, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
- Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
- Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
- Remove roast.
- For the currant sauce, mix the last three ingredients together. Heat on stove top.
Nutrition Facts : Calories 676.7, Fat 51.2, SaturatedFat 20.9, Cholesterol 155.5, Sodium 659.3, Carbohydrate 10.1, Fiber 0.5, Sugar 5.5, Protein 41.6
RACK OF LAMB WITH RED-CURRANT WINE SAUCE
Categories Wine Lamb Roast Sauté Dinner Currant Rack of Lamb White Wine Fall Anniversary Jam or Jelly Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
- Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.
CURRANT JELLY RIB EYE ROAST
Make and share this Currant Jelly Rib Eye Roast recipe from Food.com.
Provided by Oolala
Categories Roast Beef
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine garlic, salt, pepper, and rosemary and press evenly onto the roast.
- Place meat on a rack in a shallow roasting pan.
- Put meat thermometer in thickest part of the meat. Do not add water or cover.
- Roast meat for 18 minutes per pound for medium rare. Roast until thermometer reads 140°F and place meat on a large cutting board and let is sit for 15 minutes.
- Meanwhile, in a small saucepan combine the sauce ingredients and cook over medium heat for about 5 minutes or until bubbly, stirring occasionally.
- Carve roast into slices and serve with sauce.
Nutrition Facts : Calories 677.1, Fat 51.3, SaturatedFat 20.9, Cholesterol 155.5, Sodium 659.4, Carbohydrate 10.1, Fiber 0.5, Sugar 5.5, Protein 41.6
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