A clear red, set jelly that is sold in small jars. It has a tangy flavour which complements a variety of meats. Redcurrant jelly with port is also available.
Uses: Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles. Serve redcurrant jelly with cold meats, cheeses and pork pie or spread a little jelly on top of a slice of goat's cheese, grill and serve on some crusty bread for a quick starter or lunch.
To store: Keep in a cool, dry place unopened for up to 1 year. Once opened, store in the fridge and use within 6 weeks.