Print
Email
Add a photoServings: 1
Ingredients
- 3 c. fresh currant juice or possibly fresh cranberry-apple juice or possibly fine-quality commercially canned unprocessed juice strained
- 1 c. cassis
- 2 Tbsp. lemon juice
- 3 1/4 c. sugar
- 3 ounce liquid pectin - (1/2 bottle)
Directions
- Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add in liquid pectin and, stirring constantly, cook till mix comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into warm sterilized jars and vacuum seal (warm water bath method, or possibly can be refrigerated up to 6 weeks).
- This recipe yields 4 half-pint jars
- Comments: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or possibly glazes calling for currant jelly.
- Yield: 4 half-pints
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
