Label
All
0
Clear all filters

Home-Made Redcurrant Jelly

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Redcurrant jelly and mint sauce are two flavours and accompaniments usually offered with lamb. A good roast joint of lamb helped along with either (or both) is delicious to eat. So, I thought I would feature a recipe for the red one. The green one – the mint sauce – has already been featured in one of my previous books and I didn’t want the redcurrants to feel left out.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title