redcurrant jelly - 1 tbsp
Redcurrant jelly is primarily sugar with minimal micronutrients due to the straining process that removes most of the fruit solids; however, it retains some vitamin C and trace antioxidants from the original fruit.
About
Redcurrant jelly is a preserve made from the juice and seeds of redcurrants (Ribes rubrum), small translucent berries native to northern Europe and western Asia. The ingredient is produced by cooking redcurrant juice with sugar and pectin, then straining through cheesecloth to remove seeds and solids, yielding a clear, jewel-toned gel with a bright, tart-sweet flavor profile. The resulting jelly is glossy and firm enough to hold its shape when turned out onto a plate, yet melts on the tongue. Traditional production involves minimal processing, relying on the natural pectin in currants to achieve the proper gel consistency.
Culinary Uses
Redcurrant jelly serves as a classic accompaniment to game meats—particularly venison, duck, and pheasant—where its acidity cuts through richness and its fruity notes complement wild flavors. It is commonly used as a glaze for ham, roasted meats, and poultry, brushed on during the final stages of cooking for a shiny finish. The jelly also appears in British and European cuisine as a condiment for lamb, a component in sauces (particularly gastrique), and a filling or topping for desserts and pastries. Its bright flavor makes it suitable for glazing cheese boards and can be melted into vinaigrettes or pan sauces.