A recipe for braised red cabbage calls for a teaspoon of currant jelly, which I don't have. What can I use instead? The jelly is added at the very end, immediately before serving. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Do you have any kind of grape or tart blackberry jelly? I think the point of the currant jelly is to add not just sweetness but tartness, so I'd aim for a jelly that emphasizes the latter.
I would suggest move any other berry jelly would work. If no jelly available, how about 1/2 tsp of balsamic vinegar mixed with a 1/2 tsp of sugar or honey?
don't over complicate it.I think verdigris solution sounds very appropriate. And I have used grape on many occasion, surprisingly currant jelly is not as easy to find as it once was
( at least that's the case here in Grand Junction, CO. )
Thanks so much! I have a lovely, rather tart raspberry jam that I'll strain. Then I'll put in my calendar a reminder, during the month that they are in season (once I nail that down . . . . I think it's late summer here), to find some red currants and to make a small batch of jelly. I also have some tart quince juice in my freezer, which now seems destined to be the subject of a project before too long, as well. Thanks again. ;o)
The idea of the balsamic plus honey is very helpful, though. Gotta love foodpickle!! ;o)
cranberry jelly could work well.....
If you have raisins or currants you can hydrate them in a sauce pan with some liquid and make a raisin puree.
Submit your ratings, share your thoughts.
You Can Review Our Shop Products!
Cold Fried Chicken from Mom
Spread the Word
Make Any Backyard as Cozy as Your Living Room
Here Come the Hits