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Currant-raspberry jelly

updated

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Ingredients for 1 servings:

  • 1 kg currants, yellow
  • 1 handful of raspberries
  • 150 ml dry white wine
  • 100 ml orange juice
  • 100 ml water
  • 500 g gelling sugar, 2:1
  • 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Remove the currants from the stems, add the raspberries, and boil the fruit in 100 ml water and 100 ml orange juice for 5 minutes. Let the fruit mixture cool and press through a cheesecloth. Boil the juice with the white wine, gelling sugar, and lemon juice for about 4 minutes, then pour directly into hot, rinsed jars. Turn the jars upside down for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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