RED CURRANT, ORANGE AND ROSEMARY GLAZE
This is a simple butter glaze that I use on a variety of meats. Originally, I came up with this to use on a rack of lamb, but since then, I have used it on many chicken and pork dishes. It is quick to make and full of flavor. It creates a sweet golden glaze.
Provided by SarasotaCook
Categories Sauces
Time 11m
Yield 1 cups of sauce, 1 serving(s)
Number Of Ingredients 4
Steps:
- Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
- Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.
Nutrition Facts : Calories 1087.4, Fat 35.1, SaturatedFat 21.9, Cholesterol 91.6, Sodium 323.5, Carbohydrate 202.1, Fiber 3, Sugar 149.9, Protein 2.5
HAM WITH CURRANT-ROSEMARY GLAZE
Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
- Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
- Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce.
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Every Thanksgiving for many years, we've experimented making different turkey recipes. This is one that the whole family enjoyed. Begin preparing the turkey a day ahead as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. From Bon Appetit, May 2004.
Provided by lazyme
Categories Whole Turkey
Time 5h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make turkey:.
- Combine water and salt in large stockpot; stir to dissolve salt.
- Rinse turkey inside and out.
- Add turkey to brine.
- Cover pot; refrigerate overnight.
- Stir butter and jelly in small sauce-pan over medium heat until melted.
- Mix in marjoram, orange peel and lemon peel.
- Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
- Position rack in bottom third of oven and preheat to 375°F
- Drain turkey; pat dry inside and out.
- Sprinkle shallots in roasting pan.
- Place turkey atop shallots.
- Starting at neck end, slide hand between skin and breast meat to loosen skin.
- Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
- If stuffing turkey, spoon stuffing loosely into neck and main cavities.
- Tuck wing tips under turkey; tie legs together to hold shape.
- Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
- Reduce oven temperature to 350°F
- Cover turkey loosely with foil.
- Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
- If necessary, uncover turkey during last 20 minutes to brown skin.
- Transfer turkey to platter.
- Tent with foil; let stand 30 minutes.
- Re-serve mixture in pan for gravy.
- Make gravy:.
- Strain pan juices into large measuring cup; spoon off fat.
- Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
- Transfer mixture to large saucepan; bring to boil.
- Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
- Whisk paste into stock mixture.
- Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
- Mix in orange peel.
- Season with salt and pepper.
- Brush warm turkey with enough remaining jelly mixture to glaze.
Nutrition Facts : Calories 1763, Fat 90.6, SaturatedFat 30.1, Cholesterol 690.4, Sodium 14901, Carbohydrate 23.4, Fiber 0.5, Sugar 11.8, Protein 198.8
ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE
Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.
Provided by Cooking Creation
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
- Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
- Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
- Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
- Slice the pork tenderloin. Pour the sauce over all.
- Enjoy!
RED CURRANT GLAZE
Make and share this Red Currant Glaze recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
- Remove from heat.
- Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.
Nutrition Facts : Calories 893.8, Fat 0.1, Sodium 101.4, Carbohydrate 235, Fiber 3.4, Sugar 172.1, Protein 0.5
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