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Results 1 - 10 of 267 for red currant jelly
Sift flour into a wide bowl. Cut cold butter into flour using two knives or a pastry blender until the mixture resembles coarse meal with ...
Remove stems from currant clusters. Crush fruit one layer ... juice in damp jelly bag. Let drip, measure 5 ... Use 20 minute bath. Makes 8 cups.
Place currants and water in a pan, ... foam and pour into jars. Adjust caps and process in a boiling water bath for 10 minutes. Makes 8 1/2 cups.
Thoroughly crush the currants. Add 1 cup water; ... minutes. Place in jelly bag and squeeze out juice. ... dry place. Yields: about 7 1/4 cups.
Place berries and water in a pan, crush berries. Simmer 10 minutes, strain. Measure out 5 cups juice. Add pectin and bring to a boil. Add ...
Wash and remove stems. Crush ... fruit pectin Prepare jelly jars. Measure fruit in a ... and skim off foam. Fill jars. Makes 8 to 9 small jars.
7. WING DINGS
Prepare wings by clipping wing tip off, discard tips. Cut 18 wings between joint, making 36 wing dings. Roll wings in beaten egg, then ...
This casserole is best cooked ... of minutes. Add red currants, stock red currant jelly, and wine. Bring to ... further hour or so. Serves 4-6. ants
Place ham, fat side up, ... remaining ingredients; reduce heat and simmer until jelly dissolves, stirring occasionally. Yield: 1-1/2 cups sauce.
This is great for buffet lunches as the ham loaf can be made in advance and heated before serving. I always serve the cheesy sour cream ...
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