I have a question about the recipe "Ribs with Black Currant Barbecue Sauce" from anka. Has anyone made this with red currant jam? I have several jars of it, and indeed, have never seen black currants available locally.
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I haven't made this, but I think it would work with red currants. They're usually a little more tart than black currants, but have a similar flavor, no? They might give your sauce a little more tang, which doesn't sound bad to me.
Black currants taste nothing like red currants. Nor do they taste like gooseberries. But black currant jam is not hard to find.
Nancy is a trusted home cook.
If course you're right about the gooseberries.
They & the other 3 are part of a berries substitution chart i was working with.
And not everyone can find black currants, hence the suggestion to mix in some Cassis for flavor,
Correction: "of course"
Or use a shot or two of Cassis (made fron black currants) with one of red currant, elderberry, blueberry or gooseberry jam.
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