Putting Leftover Red Currant Jelly to Use
Take advantage of red currant jelly's versatility.
We sometimes call for using red currant jelly as a finishing glaze for fruit tarts and other desserts, just as we have for our Rhubarb Upside-Down Cake (page 23). While you might be tempted to substitute strawberry or raspberry jam, we think red currant jelly is worth seeking out—jam lacks the clarity and gloss of jelly, and the red currant kind has a unique tart-sweet flavor, making it the perfect finishing touch when brushed over baked goods. Unless you bake fruit tarts frequently, though, you're likely to have plenty of red currant jelly left over. You can always slather it on toast, but here are a few ways to put the rest of your jar to good use.
- Serve alongside roast beef, lamb, or venison
- Stir a small amount into meaty stews to add complexity
- Serve on a cheese board
- Add to hot tea (in lieu of sugar or honey) to sweeten it
- Brush on roasting meat or chicken twice during the last 10 to 15 minutes of cooking to glaze it