Rosebud Preserves – Redcurrant Jelly

Our butchers tips

Redcurrant jelly is a luscious and glossy condiment that is both sweet and tart.

Made from redcurrants, sugar and water, this jelly has a beautiful ruby-red colour and a delicate flavour that complements a wide range of dishes.

One of the most popular uses for redcurrant jelly is as an accompaniment to roast meats, particularly game meats like venison or duck. The tartness of the jelly helps to cut through the richness of the meat, while the sweetness adds a delicious contrast of flavour. It’s also a great addition to a traditional Christmas dinner, where it can be used to complement the flavour of roast turkey.

Redcurrant jelly is also a popular ingredient in sweet and savoury sauces. It can be used to add a tangy sweetness to marinades and glazes for roasted meats, or as a flavourful base for gravies and dressings.

For vegetarians, redcurrant jelly can be used to add a touch of sweetness to savoury dishes, particularly those containing root vegetables like carrots or parsnips. It’s also a delicious addition to cheese boards, particularly when paired with strong, tangy cheeses like Stilton or cheddar.

Overall, redcurrant jelly is a versatile and delicious condiment that is sure to add a touch of sweetness and tartness to a range of dishes. Whether you’re a fan of savoury meats, sweet desserts or flavourful sauces, this jelly is a must-try.

Redcurrant jelly is a versatile condiment that pairs well with a variety of dishes. Here are a few suggestions:

Game meats: Redcurrant jelly is a classic accompaniment to roast game meats, such as venison, pheasant or duck. The sweet and tart flavours of the jelly complement the richness of the meat and help to cut through any gaminess.

Roast beef: Redcurrant jelly is also a great addition to a roast beef dinner. The sweetness of the jelly helps to balance out the saltiness of the beef and adds a fruity flavour that complements the meat.

Cheese: Redcurrant jelly is a delicious addition to a cheese board, particularly when paired with strong, tangy cheeses like Young Buck or St Andrew’s  cheddar. The sweetness of the jelly helps to cut through the sharpness of the cheese and adds a fruity contrast of flavour.

Vegetarian dishes: Redcurrant jelly can also be used to add a touch of sweetness to vegetarian dishes. It pairs well with roasted root vegetables like carrots or parsnips, or can be used to add flavour to vegetable pies or quiches.

Sauces and gravies: Redcurrant jelly is a popular ingredient in sweet and savoury sauces. It can be used to add a tangy sweetness to marinades and glazes for roasted meats, or as a flavourful base for gravies and dressings.

Redcurrant jelly is a versatile condiment that can add a touch of sweetness and tartness to a wide range of dishes. Whether you’re a meat-lover or a vegetarian, this jelly is a must-try for anyone looking to add a fruity twist to their meals.

Here are some suggestions from British celebrity chefs for using redcurrant jelly:

Gordon Ramsay: Gordon Ramsay recommends using redcurrant jelly as a glaze for roast duck. He mixes the jelly with red wine, orange juice, and soy sauce, and brushes it onto the duck during the final 10 minutes of roasting.

Jamie Oliver: Jamie Oliver suggests using redcurrant jelly as a condiment for roast beef. He mixes the jelly with grated horseradish, crème fraîche, and lemon juice, and serves it alongside the beef and a side of roasted vegetables.

Nigella Lawson: Nigella Lawson’s recipe for redcurrant jelly sauce involves mixing redcurrant jelly with port and chicken stock, and simmering it until it is reduced and thickened. She serves the sauce alongside roast lamb or beef.

Mary Berry: Mary Berry’s recipe for redcurrant jelly involves mixing the jelly with white wine vinegar and a pinch of mustard powder. She serves the jelly alongside a cheese board, along with crackers and grapes.