Recipes with currant jelly
76 recipes
Ruby Pears
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Gravy with Sherry
Quick sherry pan gravy with currant jelly, orange juice, soy sauce, and a splash of sherry, thickened with cornstarch. A sweet-savory sauce ready in 15 minutes for roast game, duck, lamb, or holiday turkey.
Lemon Tea Snow with Strawberry Sauce
Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.
Summer Fruit Saute
Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.
Sauteed Turkey with Citrus Currant Sauce
Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.
Thumbprints
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
Thumbprints
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
Barbequed Pork Ribs/Currant Glaze
Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.
Sweet-Sour Franks
Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.
Currant Jelly Sauce (Uncle Buck's)
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Hunters Pheasant
Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.
Recipie for Leftover Ham
Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.
Robb's Raisin Sauce for Ham or Tongue
Sweet raisin sauce for ham or tongue made with brown sugar, currant jelly, apple cider vinegar, Worcestershire, cloves, and mace. Make-ahead friendly and ready in 20 minutes.
Hot Cumberland Sauce
A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.
Company Ham Sauce
Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.
Roast Pheasant with Rice
Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Quick sherry pan gravy with currant jelly, orange juice, soy sauce, and a splash of sherry, thickened with cornstarch. A sweet-savory sauce ready in 15 minutes for roast game, duck, lamb, or holiday turkey.
Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.
Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.
Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.
Slow-cooker sweet and sour cocktail franks simmered in chili sauce, currant jelly, mustard, and pineapple chunks. Retro mid-century party appetizer that holds warm in the crock for serving.
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.
Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.
Sweet raisin sauce for ham or tongue made with brown sugar, currant jelly, apple cider vinegar, Worcestershire, cloves, and mace. Make-ahead friendly and ready in 20 minutes.
A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.
Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.
Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.
