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The red currants are brought to a boil and simmered.
The juice and fruit are then transferred to a fruit press, where they are slowly squeezed to extract the maximum amount of juice from the fruit.
This distinctive jelly is perfect with roast lamb and is also a delicious complement to all sauces.
The red currants are brought to a boil and simmered.
The juice and fruit are then transferred to a fruit press, where they are slowly squeezed to extract the maximum amount of juice from the fruit.
This distinctive jelly is perfect with roast lamb and is also a delicious complement to all sauces.
