Gelée de Groseilles Framboisée

Name: Gelée de Groseilles Framboisée (Red Currant and Raspberry Jelly)
Cuisine: France
Ingredients: 1 kg(2¼ lb) red currants; 500 g(1 lb2 oz) white currants (if available, otherwise use red currants); 500 g(1 lb2 oz) white currants (if available, otherwise use red currants); 500 g(1 lb2 oz) raspberries

Red Currant and Raspberry Jelly

Preparation info

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Fruit from mountain regions of France is highly esteemed, just as we value Scottish raspberries because their flavour is more intense. Perhaps because of its usefulness in pâtisserie there seems to be more jelly in France than here. This kind is especially good.

Ingredients

1 kg(2¼ lb) red currants
500 g(1

Europe
France
Preserve
Vegan
Gluten-free
Mediterranean

Method

Don’t bother to sprig the red or white currants. Wash briefly in cold water and place in a preserving pan with the raspberries and ½ wineglass water. Cook gently over moderate heat for 10–15 minutes until cooked and the juice runs.

Tip the fruit into a jelly bag or a double layer of fine net