Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 2 cups dry red wine
- 1 Tablespoon shallot, chopped
- 1-1/2 teaspoons coarsely ground pepper
- 1 clove garlic, split
- 12 ounces red currant jelly
Remove the garlic and stir in the currant jelly. Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.
Yield: about 3 cups
Recipe Source: Hudson River Valley Cookbook by Waldy Malouf (Harvard Common Press)
Reprinted with permission.