I’m currently making redcurrant jelly and cranberry sauce (at least it has made room in the freezer for the other’s turkey).
We always put out redcurrant jelly and cranberry sauce for christmas lunch as one of the christmas sauces to have along with the main meal.
For the last couple of years, I’ve also been making redcurrant jelly along with raspberry jam for presents, especially to my cousin who has been very receptive and lovely about my homemade concoctions – brave soul!
Do you fancy making your own sides for christmas dinner? They are very easy and the recipes are right here, specially for you!
(Makes 4-5x 225g jars)
– 1kg redcurrants – 400ml water – Granulated sugar (see method for further instructions about amounts needed)
- Put the redcurrants in a large pan with 400ml of water. Simmer until soft and the juices from the currants have leaked. It should take about 45 minutes.
- Strain through a jelly bag/muslin for several hours, better yet to leave it overnight, taking care not to poke or prod as this will result in a cloudy jam.
3. Measure the juice and put it into a clean pan. For every 600ml of juice, add 450g of sugar as you start to bring the pan of liquid to the boil, stirring the sugar in until it has dissolved. Bring it to a rapid boil and leave it for about 8 minutes, stirring occasionally to check if the liquid is becoming sticky rather than runny.
4. Pectin test: Put a china plate inside the freezer until it is cold. Put a small dollop of jelly on the plate and put it back in the freezer for a minute. Remove and run your finger through the middle – if it leaves a trail, it is done. If it starts to run back together, continue to boil and keep checking regularly – be careful not to leave it for too long or it will burn but under-boil it and it will not set.
5. Once your jelly has started to set, remove from the heat and allow to cool before ladling the liquid into sterilised jam jars.
6. To sterilise jam jars, place the jars and lids inside an oven preheated to 150C until warm to the touch. Remove from oven and leave to cool completely before using.
7. Place a wax disc over the top of the jelly in the jars to help them keep longer, seal the lid and label. Store in a cool, dry, dark place overnight before using to allow it to set properly. Serve with your Sunday roast dinner. Use within 12 months.
Here is the link for more redcurrant recipes and fun facts about the fruit: https://thekitchengardenblog.wordpress.com/2016/08/22/redcurrants/
Dad’s Cranberry Sauce
(Makes 4x 350g jars)
-900g fresh/frozen cranberries -Juice of 2 oranges -150g granulated sugar
- Place the cranberries in a large pan.
- Add the juice of the oranges to the pan followed by the sugar.
- Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer for about 20 minutes, or until the cranberries are breaking down. Stir now and then.
- Remove the pan from the heat. When it is cool enough to handle, scrape into sterilised jam jars. Store in the fridge. For freezing, when cool transfer the relish to a plastic container and freeze.
Here is the link for more cranberry recipes and fun facts about the fruit: