RED CURRANT SAUCE RECIPE
Especially suited for adding a sweet flavor to wild game, this Red Currant Sauce can also be served on a variety of domestic poultry and fowl such as chicken, turkey, duck and goose.
Provided by RecipeTips
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl combine jelly, sugar and grated rind until well blended. Stir in remaining ingredients and whisk together thoroughly. Serve with wild game or poultry.
SEMOLINA PUDDING WITH RED CURRANT SAUCE
Steps:
- Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
- Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
- Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.
RED CURRANT SAUCE
Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.
Provided by Peter J
Categories Sauces
Time 30m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in medium saucepan.
- Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
- I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.
Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5
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.
SAVOURY TENDERLOIN WITH RED CURRANT SAUCE
Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.
Provided by Cecily Parsley
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
- In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
- Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
- To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.
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!
DUCKLING WITH PORT-WINE AND RED CURRANT SAUCE
This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!
Provided by Kim A. Heaphy
Categories Whole Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
- Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
- While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
- In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
- In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
- To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.
Nutrition Facts : Calories 2163.7, Fat 101.2, SaturatedFat 26.9, Cholesterol 1234.9, Sodium 1039.7, Carbohydrate 67, Fiber 3.4, Sugar 45.3, Protein 224.2
BLACK CUMBERLAND SAUCE
My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
- Bring sauce to a boil; remove from heat.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g
FILLET STEAK WITH RED CURRANT SAUCE
Here is a dish that is elegant tastes great and guests would think it must have taken you hours to prepare, when in reality it is very simple and hardly any effort, with the end result tasting great.
Provided by The Flying Chef
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
- Heat oil in a pan add beef, cook over medium high heat until well browned all over.
- Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness.
- Red Currant Sauce.
- Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
- Add peppercorns and wine, simmer uncovered, 2-3 minutes.
- Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
- Whisk in extra butter over a low heat.
- I serve mine with parsnip mash in pastry shells with salad and berry dressing.
Nutrition Facts : Calories 489.4, Fat 42.6, SaturatedFat 20.1, Cholesterol 73, Sodium 120.2, Carbohydrate 15.7, Fiber 1.1, Sugar 9.5, Protein 5.8
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