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Red Currant Balsamic Jelly

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Red Currant Balsamic Jelly

The perfect red currant balsamic jelly recipe with a picture and simple step-by-step instructions.

  • 200 g Red currant jelly
  • 30 ml Olive oil
  • 30 ml Balsamic vinegar
  1. Mix the currant jelly (red currant jelly) or another jelly with the oil and balsamic vinegar.
  2. What has not been used can be stored in the refrigerator for about 5 days.
  3. Works well on ice or the like.
Dinner
European
red currant balsamic jelly

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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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