Bar Le Duc Recipes
BAR-LE-DUC
Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Berries
Time 40m
Yield 3 pints
Number Of Ingredients 3
Steps:
- Wash currants and pick from stems.
- Combine sugar and water; boil for 8 minutes.
- Add currants and cook for 15 minutes.
- Pour into sterilized glasses and seal.
Nutrition Facts : Calories 1303.7, Fat 0.3, Sodium 10.1, Carbohydrate 337.7, Fiber 6.5, Sugar 331, Protein 3.9
CURRANT JELLY
The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
- Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
- Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
- Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.
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- Place the redcurrants in a small saucepan with 100ml water, a pinch of chilli flakes and the cloves. Bring to the boil and simmer for about 10 minutes, squashing the currants with a wooden spoon, until completely soft.
- If you have a jelly bag, use it according to the instructions. Otherwise place a colander over a tall pot or jug. Make sure there is enough clearance between the colander and the bottom of the pan, so the juice can drip freely. Additional scaffolding using a cake tin ring or something similar might be useful. Line the colander with a layer of muslin.
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