Red Currant Glaze Recipes

RED CURRANT GLAZE

Steps:

• Heat the jelly and water in a small saucepan over medium heat until melted and smooth.
• Remove from heat.
• Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.

RED CURRANT, ORANGE AND ROSEMARY GLAZE

Steps:

• Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
• Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.

MEAN CHEF'S GRILLED SALMON WITH RED CURRANT GLAZE

Steps:

• Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
• Melt ½ cup jelly in a small saucepan over low heat.
• Season salmon with salt and pepper and brush both sides with melted jelly.
• Grill until fish is opaque in the thickest part, about 8 minutes.
• Turn the pieces halfway through cooking time.
• While salmon is cooking, melt remaining ½ cup jelly over low heat.
• Add lemon juice, vinegar and mustard.
• Whisk in the olive oil and season with salt and pepper.
• Keep warm.
• Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
• notes: The salmon can also be cooked in a preheated 450-degree oven.
• Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
• Pour about 2 teaspoons olive oil into pan.
• Put salmon into the pan and brown.
• (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
• Place skillet in oven and bake a total of 12 minutes per inch of thickness.
• Or brown the salmon in 2 batches, transfer to a baking dish and bake.

ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE

Steps:

• Make turkey:.
• Combine water and salt in large stockpot; stir to dissolve salt.
• Rinse turkey inside and out.
• Add turkey to brine.
• Cover pot; refrigerate overnight.
• Stir butter and jelly in small sauce-pan over medium heat until melted.
• Mix in marjoram, orange peel and lemon peel.
• Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
• Position rack in bottom third of oven and preheat to 375°F
• Drain turkey; pat dry inside and out.
• Sprinkle shallots in roasting pan.
• Place turkey atop shallots.
• Starting at neck end, slide hand between skin and breast meat to loosen skin.
• Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze).
• If stuffing turkey, spoon stuffing loosely into neck and main cavities.
• Tuck wing tips under turkey; tie legs together to hold shape.
• Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn.
• Reduce oven temperature to 350°F
• Cover turkey loosely with foil.
• Roast until thermometer inserted into thigh registers 180°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed.
• If necessary, uncover turkey during last 20 minutes to brown skin.
• Transfer turkey to platter.
• Tent with foil; let stand 30 minutes.
• Re-serve mixture in pan for gravy.
• Make gravy:.
• Strain pan juices into large measuring cup; spoon off fat.
• Add Giblet Stock; if necessary, add enough broth to measure 4 cups.
• Transfer mixture to large saucepan; bring to boil.
• Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste.
• Whisk paste into stock mixture.
• Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes.
• Mix in orange peel.
• Season with salt and pepper.
• Brush warm turkey with enough remaining jelly mixture to glaze.

ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE

Steps:

• Make turkey:
• Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight. Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
• Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape.
• Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy.
• Make gravy:
• Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
• Brush warm turkey with enough remaining jelly mixture to glaze.