I am making beef bourguignon and could not find red currant jelly. I have grape jelly and cranberry apple butter. What would you sub with?

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12 Comments

sexyLAMBCHOPx February 23, 2013
I need to find both coobooks and compare the recipes, lol. Glad you made a tasty stew and sacrilege? I think not!
 
rldougherty February 23, 2013
I did not add anything and it was delightful. I have made the Julia Child recipe and have to admit, I am a big fan of the New Basics one. Sacrilege I know!
 
rldougherty February 23, 2013
I did not add anything and it was delightful. I have made the Julia Child recipe and have to admit, I am a big fan of the New Basics one. Sacrilege I know!
 

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Maedl February 23, 2013
I wouldn't use red currant jelly in a boeuf bourguignon--I am a devotee of Julia's recipe and why mess with greatness? The bourguignon refers to red wine and that works for me. However, different strokes for different folks, so in keeping with the tartness of red currants, I would find a tart jelly, such as apricot or Damson plum. I usually have pomegranate molasses on hand, so that would be a possibility as well.
 
Bek February 23, 2013
I agree with the grape jelly to make a true bourguignon, but adding peanut butter is a great option. It makes the dish different; with a slight African taste. I actually enjoy it more. Try it sometime!
 
sexyLAMBCHOPx February 22, 2013
Srry about the inactive link. Search on this site for Tastefoods Beef bourguignon. It was a contest winner.
 
sexyLAMBCHOPx February 22, 2013
Ah, Julia is a sure thing but look at this site recipe. Bet you have all, if not most of everything you need already. Good luck!
 
sexyLAMBCHOPx February 22, 2013
http://food52.com/recipes/2969-beef-bourguignon
 
rldougherty February 22, 2013
I am using "The New Basics" recipe for beef bourgignon and perhaps I should pull out the Julia Child cookbook and see what it says. Maybe it is not necessary? The stew already has most of a bottle of burgundy in it.
 
sexyLAMBCHOPx February 22, 2013
If your trying to make a grand veneur for the beef stew, I would use grape jelly for the consistiency.
 
Pegeen February 22, 2013
You're in luck. You don't need to waste your grape jelly or cranberry apple butter (both much better with peanut butter). For beef stew, all you need is a decent $10 bottle of red wine, try red wine from Chile.
 
minibakersupreme February 22, 2013
The cran apple butter. It may not be a jelly, but the flavor would be much better than that of grape.
 
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