Be the first to Shallots, garlic, and currants flavor this wine jelly. It begins with a pre-made jelly, so it goes together fairly quickly. Great for gift-giving.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 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
Preparation:
In a small saucepan, bring the wine to a boil. Stir in the shallots, pepper, and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.
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.
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.
