Red Currant Raspberry Jelly Recipes

RASPBERRY CURRANT SAUCE

Raspberry Currant Sauce image

This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.

Provided by QuiltnDD

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 45m

Yield 8

Number Of Ingredients 4

Ingredients

1 (10 ounce) package frozen unsweetened raspberries, thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch

Steps:

Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g

RED CURRANT & RASPBERRY JELLY

Red Currant & Raspberry Jelly image

I first tried this recipe from the "Complete Book of Small Batch Preserving" when I discovered a red currant bush in our garden. We get so many berries from the bush that I freeze them & make this jelly all year round. My grandchildren don't want store-bought jam anymore!

Provided by CountryLady

Categories Jellies

Time 1h

Yield 8 cups

Number Of Ingredients 5

Ingredients

4 cups red currants, washed &, stemmed
3/4 cup water
4 cups raspberries
7 cups granulated sugar
1 (85 ml) packet liquid fruit pectin

Steps:

Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
Add water& bring to a boil over high heat.
Reduce heat, cover& boil gently for 10 minutes.
Add raspberries, return to a boil& boil gently for 3 minutes.
Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
Bring to a boil& boil hard, stirring constantly, for 1 minute.
Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
Be sure to remove any air bubbles.
Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
Boil for 5 minutes.
Remove from canner, cool, label& store in cool, dark place.

RASPBERRY-CURRANT JAM

Raspberry-currant Jam image

I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.

Provided by Jenny Sanders

Categories Raspberries

Time 1h

Yield 5 250ml jars, 80 serving(s)

Number Of Ingredients 4

Ingredients

4 cups red currants or 4 cups black currants
1/3 cup water
6 cups red raspberries or 6 cups black raspberries
3 cups sugar

Steps:

Wash the currants and put them in a sauce pan with the water.
Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
Press them through a sieve, and reserve the puree.
Discard the skins, stems and seeds.
Gently rinse the raspberries and drain them well.
Mix the currant puree, raspberries and sugar in a large pot.
Bring to a boil, stirring constantly, until the sugar dissolves.
Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
Stir occasionally to prevent sticking.
Remove from the heat and skim.
Seal in sterilized jars.
Put in a boiling water bath for 5 minutes.

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