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by Pam Corbin

The redcurrant season is short, just a few weeks in midsummer, so don鈥檛 miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly.

Redcurrant jelly is a traditional accompaniment to roast lamb, as the acidity of the jelly balances the richness of the meat. It鈥檚 also excellent with poultry, sausages and oily fish. A spoonful added to caramelised onions or the Sunday gravy works wonders. If you melt a little redcurrant jelly and brush it over a strawberry or raspberry tart, it will make the berries sparkle like rubies.

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Preparation

Redcurrants, with their high pectin content, make beautiful jellies full of vigour that are perfect on toast or stirred into gravies and sauces to be served with lamb and game. Fresh redcurrants are essential in summer pudding, but also marry beautifully with strawberries for a cool, elegant, healthy dessert.