With flavours and cooking methods to suit a range of skill sets, why not give this Venison with juniper, redcurrant and port wine sauce recipe a try … zest and juice of an orange. Back to Category. By Karen Levin. 2 teaspoons frozen orange juice concentrate. Fresh Red Currant Sauce for Meat and Fish Just a Little Bit of Bacon balsamic vinegar, orange zest, port, red currants, granulated sugar and 2 more Red Currant Sauce Kitchen Counter Chronicle water, lemon, granulated sugar, red currants Treat it like a base and freeze it in small containers for later use. Admittedly, a 750-ml bottle of port — cheap port but port nonetheless — gets reduced by more than half. 1 pinch salt (optional) Place a grill rack in a roasting tin and sit the duck, breast-side down, on the rack. Serve the sauce warm or transfer to a large jar, cover, and refrigerate. Let it cool and store for at least a month in a cool dry place. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Out of Stock SHARE. Stir well, increase the heat and bring to the boil, then simmer until the sauce has reduced almost by half. 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. Get new recipes monthly. 1tbsp redcurrant jelly. Add in the chicken stock and reduce by 3/4. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. 1 Camembert (not too ripe) 4 oz fine bread crumbs 1 beaten egg yolk small jar redcurrants in their natural juices 3/4 cup port juice of one lemon 3 tbsp red currant jelly salt and ground black pepper. BIBLE SAUCES, RUBS, […]. Lower the heat, add the shallots and cook gently for a few minutes until softened and browned, then add the stock and redcurrant jelly. Heat the oil in a non-stick sauté pan and cook the steaks over moderate heat for 3-5 minutes on each side, turning once. 2. Add the zests, cinnamon stick, red currant jelly, and stock and gradually bring to a boil over high heat. Remove the redcurrants from their stalks. Rub this all over the lamb, then put in a roasting tin and leave to come to room temperature before cooking. 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This recipe makes about 2 cups of red currant sauce, if you just want a single serving, cut the recipe in half or even in thirds. 18% off. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. You can choose strawberry, … Redcurrant Sauce With Ruby Port 215g WAITROSE. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak This beautiful breaded camembert with a Port and redcurrant sauce is a clear champion when it comes to dinner parties. Remove from the heat and set aside to cool for at least 10 minutes then pour the mixture into a fine … Correct the seasoning, adding salt and pepper. Add the redcurrant jelly, cranberries if using and stir in. 1 tsp Dijon mustard. 5 good tbsp good quality redcurrant jelly or alternatively use cranberry sauce/jelly. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. 6-8 people. 1 / 2. Party.Freak. Fresh Red Currant Sauce for Meat and Fish Just a Little Bit of Bacon port, granulated sugar, garlic, shallot, balsamic vinegar, orange zest and 1 more Red Currant Syrup By the Pounds BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Fresh Red Currant Sauce for Meat and Fish Just a Little Bit of Bacon orange zest, balsamic vinegar, red currants, granulated sugar and 3 more Get these exclusive recipes with a subscription to Yummly Pro . Serve with pork; top with reserved walnuts. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. 4 tbsp port; 1½ tbsp redcurrant jelly; 4 fresh sage sprigs, to serve; Method. Add the redcurrants and simmer until the sauce … Keeping the pan on medium heat add in the garlic, pour in the balsamic vinegar and the wine and turn the heat up. 400 grams redcurrants 400 grams sugar (I used half white + half light muscovado, as that’s what I had in … Size: 215G. ⅓ cup port 1 unpeeled orange, washed, quartered. The first thing you need to do is to choose your favorite red currants. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. You May Also Like $3.95. 2. To us that means a bigger-boned California or Oregon Pinot Noir. Ingredients. Serve the sauce at room temperature. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Store in covered container in fridge. Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Print Email. Redcurrant Sauce With Ruby Port 215g WAITROSE. https://www.recipetips.com/recipe-cards/t--2086/currant-and-port-sauce.asp INGREDIENTS: Lamb shanks (88%), Redcurrant jelly (5%) (sugar, water, redcurrant concentrate, lemon concentrate, gelling agent (pectin)), water, port (2%), cornflour, salt, chopped rosemary, allspice. Step 3: Add 1/2 cup Port and orange marmalade and simmer until the marmalade is dissolved and the sauce is richly flavored, 5 minutes. Melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Unwrap the steaks and add any juices from the foil parcel to the sauce. Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Nestle the seasoned shanks of lamb on top of the vegetables then add herbs, spices, peppercorns, wine and port. $4.85. Red Currant Port Sauce If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Whisk in a knob of butter and then take off heat. The tangy of the redcurrants in the sauce compliments the lamb perfectly in this quick and easy to rpeapre dish by … Add the red wine and port mix, bring to the boil and reduce by a third 3. Taste and adjust the seasoning. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. 1.5 kg loin of bacon ... To this add the redcurrent jelly, port and redcurrants. ®/™©2021 Yummly. 200 ml red wine or port. Strain the sauce through a fine mesh strainer. Step 1: Using a vegetable peeler, remove 2 strips of zest from the orange and 2 strips from the lemon. Game calls for a touch of sweet and sour: That’s why I’ve included lemon juice and orange marmalade. Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. I've included a sauce recipe, too – the quickest but most beautiful sauce for lamb ever. 2.Add the thyme, chicken stock, port, honey and a little salt and pepper. Gradually stir into simmering liquid in saucepan. Over a low heat reduce to about half. $4.85. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. HEINZ. Cover loosely with This sauce would also go well with venison and other game. Season to taste. Cool for 5 minutes and strain, reheat and serve. * Add all ingredients to a medium saucepan. Reduce heat to low; simmer, partially covered, about 30 minutes or until slightly thickened. Ingredients. This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. 2 tbsp Worcestershire sauce. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth. Lamb chops with redcurrant jus is a simple to make dish ideal for dinner parties. Feel free to add ingredients to make it more savory, such as shallot, fresh basil, and … After a number of tries, we knew we needed fruity, fairly full-bodied, and decidedly food-friendly wine. 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. Product Code: 5024240. Then put the steaks onto plates and pour the sauce over them. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely … Lawnside Spicy Apple Barbecue Sauce. This delicious, fruitysweet Port and red currant sauce really knocks the stuffing out of most wines. 1 tablespoon sugar. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Tomato Ketchup Easy Squeezy 567g BIBLE, comes BARBECUE! The addition of Port wine and meat stock to the sauce arrives by 1817, and the sauce … Home Food Pantry Condiments & Dressings Sauces Redcurrant Sauce With Ruby Port 215g. 3. From Steven Raichlen, author of the big, bad, definitive BARBECUE! If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. Step 3: Add 1/2 cup Port and orange marmalade and simmer until the marmalade is dissolved and the sauce is richly flavored, 5 minutes. Chop the celery, onions and carrots into large chunks and lay in a flameproof casserole or roasting tin. 200ml port 200ml red wine 400ml good beef stock 1 carrot, chopped in half 4 cloves of garlic, no need to peel 1 onion, peeled and quartered 1 tsp whole black peppercorns 3 bay leaves 2 tbsp balsamic vinegar 2 tsp Worcester sauce 2 tbsp redcurrant jelly And then you need to: In a small saucepan combine everything apart from the redcurrant jelly. Dissolve the cornstarch in the remaining 1 tablespoon Port. Or slather pork chops with B.B. Simmer until you have a good rich consistency. Remove and discard the orange and lemon zest and cinnamon stick. For the Redcurrant and Port Sauce; 1.Place half the butter in a pan and allow it to melt. Tip the juices from the roasting tin into a small pan and add the port and jelly. Pour the sauce back into the saucepan and bring to a simmer. Pass through a sieve into another pan, stir in the corn flour, season and simmer for a few minutes until the mixture thickens. Stick 1 clove in each piece of zest. In a large, shallow bowl mix together the marinade ingredients. Nutrition Facts 3 ounces cooked pork with 3 tablespoons sauce: 513 calories, 21g fat (4g saturated fat), 68mg cholesterol, 260mg sodium, 59g carbohydrate (51g sugars, 2g fiber), 26g protein. Preheat the oven to 140°C/fan 120°C/gas 2. https://www.redonline.co.uk/.../duck-breasts-with-a-port-and-berry-sauce Directions. Glazed Bacon with Redcurrant Sauce Delicious Hot or Cold! 600 ml turkey or chicken stock, hot. Port and Redcurrant sauce recipe by Nick Buckingham This is a classic thin sauce to accompany any duck dish, the citrus notes and fruit of the jelly complementing the rich meat of duck, while the port adds a gloriously mellow flavour. About our e-newsletter. Nov. 30, 2011. Bring to the boil and bubble for 5min until syrupy. Make the sauce. The inviting flavors of red currant jelly and Port wine also make a great accompaniment to grilled chicken, spit-roasted duck, smoked turkey, and even barbecued pork. You May Also Like $3.95. https://food.onehowto.com/recipe/recipe-for-red-currant-sauce-488.html 150 (1⁄4 pint) ruby port 900 (11⁄2 pints) turkey stock 2 redcurrant jelly or tomato purée Mix together the herbs, garlic, lemon juice, mustard and oil; season. Bring to a boil. Red Currant Sauce. 1. Add quick-cooking grits and a Caesar salad on the side. Peel and crush or finely chop the garlic clove into the pan, then pour in the port, letting it sizzle and reduce slightly. Ingredients. Product Code: 5024240. 100ml (3½fl oz) port. The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. STEP 2 Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out. Heat citrus zest and juice, redcurrant jelly, mustard and port in a pan to dissolve jelly. It’s also great with turkey, duck, and quail. Easy Redcurrant & Port Jelly. Have a taste and adjust the seaso ning - you may want to add a little more redcurrant jelly or port. All rights reserved. Glasse’s version of the sauce includes red currants, red wine, sugar and red wine vinegar; it’s basically a modern gastrique. Then add the shallots and cook them until softened on a medium high heat. Using a vegetable peeler or small, sharp knife, remove the colored part, or zest, of all the lemon and … Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. Preheat the oven to 180˚C, gas mark 4. Bible. 4 tablespoons currant jelly. $4.95. When it's nicely reduced (shoul dn't take long) stir in a knob of butter to make a nice glossy sauce and serve immedia tely. It should bubble ferociously. Add about of the red currants, keeping the rest back to add at the end of cooking. Bring to the boil, then bubble until the sauce is syrupy. Cinnamon Duck with Redcurrant Sauce. Remove the steaks from the pan and set them aside to rest in a warm place. 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. Create a red wine jus to serve alongside beef dishes. Pinch of salt . Whisk in the redcurrant jelly, Worcestershire sauce, mustard and orange zest and juice. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … If you’re using a frozen turkey, put it in a cool place for two hours per 500g to defrost and then refrigerate, until ready to cook. Braised chuck steak . 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. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. Add the balsamic, port and Worcestershire sauce and turn the heat down a just a little as you need the liquid to reduce. Ingredients. Finely chop the shallots. https://www.itv.com/.../lobster-with-white-port-and-redcurrant-jelly Unravel the whole pack of pastry on a floured surface and cut … We promise that we will never, ever pass your details to anyone else or overwhelm you with emails – we send one a month, occasionally two (unless we have something really amazing that we think you will want to know about … One favorite is St. Innocent Pinot Noir 'Villages Cuvée" from the Willamette Valley. For the Redcurrant and Port Sauce 1.Place half the butter in a pan and allow it to melt. 18% off. https://realfood.tesco.com/recipes/sherry-and-redcurrant-gravy.html Out of Stock. Pan Fried Duck Breast Recipe with Redcurrant and Port Sauce All rights reserved.Part of the Whirlpool Corp. family of brands. Remove from the oven, lift onto a carving board and rest for 20 minutes, loosely covered with foil. The sauce will keep for 5 days. Then add the shallots and cook them until softened on a medium high heat. Site by Being Wicked, Barbecue! Discard the solids. Out of Stock SHARE. This recipe for 'Winter beef braise with redcurrant port sauce' uses the chuck steak and is cooked in a slow cooker all day for optimum tenderness and taste. View our privacy policy. Keep it simmering energetically for about 5-7 minutes; when the sauce … Then reduce the heat and let simmer for 10 minutes. Baked camembert is hassle-free and full of flavour! Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. METHOD . For the pancake mix: 300ml Milk (or milk and water mixed) 2 eggs. For the ratatouille filling: Olive oil. Fresh Red Currant Sauce for Meat and Fish Just a Little Bit of Bacon shallot, granulated sugar, orange zest, red currants, port, balsamic vinegar and 1 more Red Currant Sauce Kitchen Counter Chronicle Recipe by Peter J. Nutritional information . Method. Correct the seasoning, adding salt and pepper. For the Port & Redcurrant sauce: 570ml red wine/port mixed. Olive oil. 2.Add the thyme, chicken stock, port, honey and a little salt and pepper. Transfer the sauce to a bowl or decant into warm sterilised jars and put the lids on. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Copy Text. Stir or whisk this mixture into the sauce and simmer for 15 seconds; the sauce will thicken. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! 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. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out. 1 tablespoon fresh lemon juice. Or coax a chicken breast to perfection with a Coconut Curry Baste. © 2021 Barbecue! Cool completely. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Bring to boil over medium-high heat. Step 2: Squeeze the orange and lemon and strain the juice into a medium-size nonreactive saucepan. Season the lamb well. https://www.slowburningpassion.com/braise-chicken-stunning-red-currant-sauce Delia's Leg of Lamb Baked with Butter and Herbs with Redcurrant, Orange and Mint Sauce recipe. 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. Ingredients. And making it does require a bit of love, by which I mean time, about an hour total. Cool, remove orange quarters, then pass through sieve using wooden spoon. To make the sauce, place the red currants, including the juice, into a saucepan; Add the port, lemon juice, redcurrant jelly, and seasoning; Bring to a boil and simmer until the sauce has reduced and thickened; Keep sauce on a low heat while cooking the camembert; To cook the camembert, remove from the freezer 30 minutes before cooking Add in the stock or water, the blackberries, vinegar, star anise, sugar and reduce by 2/3 (this will take around 15 minutes). This is a very old but well-loved recipe – baking lamb in foil keeps it very moist and juicy and allows the flavours of the herbs to really permeate the meat. Enter your email address below to receive monthly recipes and cooking advice. Carve the joint and serve with sauce. Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Royal Gourmet 30″ Charcoal Grill with Offset Smoker, Realcook Vertical 17 Inch Steel Charcoal Smoker, 1 cinnamon stick (3 inches), 1/3 cup red curant jelly, 1/2 cup plus 1 tablespoon Port, 1/2 cup orange marmalade, 1/8 teaspoon cayenne pepper, Coarse salt (kosher or sea) and freshly ground black pepper, to taste. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Reduce the heat to medium and simmer the mixture until the jelly is dissolved and the mixture is reduced by one quarter, about 10 minutes. … Ingredients. Season the steaks well with salt and pepper. Size: 215G. 2 tbsp. Warm it before serving. Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary.Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. If ever there were a sauce to go with spit-roasted partridge, pheasant, venison, or grilled elk, this is it. Stir or whisk this mixture into the sauce and simmer for 15 seconds; the sauce will thicken. Instructions *There is no need to stem the currants. Finish by whisking in the butter; season and serve with the lamb Recipe by Cooking … 1 tablespoon dried orange peel (or 2 tablespoons fresh orange peel) 2 teaspoons port wine. A six kilogram turkey will take 24 hours to defrost. Ingredients. Terms & Policies | Privacy Policy redcurrant jelly. Method STEP 1 250ml port 1 tbsp redcurrant jelly 20g unsalted butter, chilled *Selected stores. 125g Plain Flour. 100g/4oz redcurrant sauce; 200ml/7fl oz Port; Large handful fresh thyme leaves; For the Gravy:25g/1oz plain flour; 600ml/1pint good, hot beef stock; Method: 1. Dissolve the cornstarch in the remaining 1 tablespoon Port. Place all ingredients in heavy saucepan.