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Thread: Currant Preserves

  1. #1
    cybercat Guest

    Default Currant Preserves

    Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    generally eat preserves or jelly (all due respect to Barb!) but I love
    currant jelly and preserves. I tasted a cake with buttercream frosting over
    Christmas that had currant jelly in the middle layer that made me think of
    it again. (Did I dream this or did jelly donuts from real bakeries, say in
    the 1960s come with currant jelly inside?)

    Anyway, what would you do with this, besides just toast?



  2. #2
    Christine Dabney Guest

    Default Re: Currant Preserves

    On Thu, 8 Jan 2009 20:16:40 -0500, "cybercat" <[email protected]>
    wrote:

    >Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    >generally eat preserves or jelly (all due respect to Barb!) but I love
    >currant jelly and preserves. I tasted a cake with buttercream frosting over
    >Christmas that had currant jelly in the middle layer that made me think of
    >it again. (Did I dream this or did jelly donuts from real bakeries, say in
    >the 1960s come with currant jelly inside?)
    >
    >Anyway, what would you do with this, besides just toast?
    >


    I sometimes see currant jelly called for in recipes for glazes on
    pies, etc.

    I am trying to remember the recipe I have in which it is used for more
    than that, but it is escaping me now. Maybe when I have had more
    caffeine....

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    Melba's Jammin' Guest

    Default Re: Currant Preserves

    In article <gk68hk$41g$[email protected]>,
    "cybercat" <[email protected]> wrote:

    > Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    > generally eat preserves or jelly (all due respect to Barb!)


    'sokay, no offense takenčI don't generally eat preserves or jelly,
    either. Not that I dislike it; I just don't think about it. It's not
    part of my morning toast program. :-)

    > but I love currant jelly and preserves.

    (snip)
    > Anyway, what would you do with this, besides just toast?


    Thumbprint cookiesčuse the jelly to fill the indentation.

    There's some kind of bar * might have 'raspberry' in the name * where
    you pat the dough into a long narrow rectangle (maybe 1-2" wide) and
    make a 'trough' (for lack of a better description in the middle of it
    with a wood spoon handle and fill the trough with jam or jelly. You
    bake it and cut pieces on the diagonal.

    Thin it with red wine and glaze a ham.
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof,
    I have mended my fences; now let the winter winds blow."

  4. #4
    Wayne Boatwright Guest

    Default Re: Currant Preserves

    On Thu 08 Jan 2009 06:29:56p, Christine Dabney told us...

    > On Thu, 8 Jan 2009 20:16:40 -0500, "cybercat" <[email protected]>
    > wrote:
    >
    >>Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    >>generally eat preserves or jelly (all due respect to Barb!) but I love
    >>currant jelly and preserves. I tasted a cake with buttercream frosting
    >>over Christmas that had currant jelly in the middle layer that made me
    >>think of it again. (Did I dream this or did jelly donuts from real
    >>bakeries, say in the 1960s come with currant jelly inside?)
    >>
    >>Anyway, what would you do with this, besides just toast?
    >>

    >
    > I sometimes see currant jelly called for in recipes for glazes on
    > pies, etc.
    >
    > I am trying to remember the recipe I have in which it is used for more
    > than that, but it is escaping me now. Maybe when I have had more
    > caffeine....
    >
    > Christine


    When I had a source for fresh currants, I used to make a currant conserve
    that I served with meats. I put currant jelly in sweet/sour red cabbage
    instead of sugar, and I also use it in raisin sauce for ham. It's somewhat
    like a Cumberland sauce.

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)
    ************************************************** **********************
    Date: Thursday, 01(I)/08(VIII)/09(MMIX)
    ************************************************** **********************
    Countdown till Martin Luther King, Jr. Day
    1wks 3dys 4hrs 51mins
    ************************************************** **********************
    'Tactless - yet rude.' - Slappy
    ************************************************** **********************


  5. #5
    cybercat Guest

    Default Re: Currant Preserves


    "Melba's Jammin'" <[email protected]> wrote in message news:barbschaller-3F017B.2009290[email protected]..
    > In article <gk68hk$41g$[email protected]>,
    > "cybercat" <[email protected]> wrote:
    >
    >> Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    >> generally eat preserves or jelly (all due respect to Barb!)

    >
    > 'sokay, no offense taken > either. Not that I dislike it; I just don't think about it. It's not
    > part of my morning toast program. :-)
    >
    >> but I love currant jelly and preserves.

    > (snip)
    >> Anyway, what would you do with this, besides just toast?

    >
    > Thumbprint cookies >
    > There's some kind of bar * might have 'raspberry' in the name * where
    > you pat the dough into a long narrow rectangle (maybe 1-2" wide) and
    > make a 'trough' (for lack of a better description in the middle of it
    > with a wood spoon handle and fill the trough with jam or jelly. You
    > bake it and cut pieces on the diagonal.
    >
    > Thin it with red wine and glaze a ham.
    > --



    hmmmm ... all sounds good, thanks ..!

  6. #6
    Gloria P Guest

    Default Re: Currant Preserves

    cybercat wrote:
    > Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    > generally eat preserves or jelly (all due respect to Barb!) but I love
    > currant jelly and preserves. I tasted a cake with buttercream frosting over
    > Christmas that had currant jelly in the middle layer that made me think of
    > it again. (Did I dream this or did jelly donuts from real bakeries, say in
    > the 1960s come with currant jelly inside?)
    >
    > Anyway, what would you do with this, besides just toast?
    >
    >



    You could always mix it with bottled chili sauce and heat cocktail
    meatballs in it....
    ;-)

    I wonder if it would, (with the addition of some cayenne or hot sauce or
    prepared mustard, be a good glaze for baked chicken breasts or thighs.

    gloria p

  7. #7
    cybercat Guest

    Default Re: Currant Preserves


    "Gloria P" <[email protected]> wrote in message
    news:[email protected]..
    > cybercat wrote:
    >> Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    >> generally eat preserves or jelly (all due respect to Barb!) but I love
    >> currant jelly and preserves. I tasted a cake with buttercream frosting
    >> over Christmas that had currant jelly in the middle layer that made me
    >> think of it again. (Did I dream this or did jelly donuts from real
    >> bakeries, say in the 1960s come with currant jelly inside?)
    >>
    >> Anyway, what would you do with this, besides just toast?

    >
    >
    > You could always mix it with bottled chili sauce and heat cocktail
    > meatballs in it....
    > ;-)


    haha!

    >
    > I wonder if it would, (with the addition of some cayenne or hot sauce or
    > prepared mustard, be a good glaze for baked chicken breasts or thighs.
    >


    I imagine it might for white meat especially. I think I want to make a jelly
    roll I just wanted people to talk me out of it.



  8. #8
    Kajikit Guest

    Default Re: Currant Preserves

    On Thu, 8 Jan 2009 20:16:40 -0500, "cybercat" <[email protected]>
    wrote:

    >Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
    >generally eat preserves or jelly (all due respect to Barb!) but I love
    >currant jelly and preserves. I tasted a cake with buttercream frosting over
    >Christmas that had currant jelly in the middle layer that made me think of
    >it again. (Did I dream this or did jelly donuts from real bakeries, say in
    >the 1960s come with currant jelly inside?)
    >
    >Anyway, what would you do with this, besides just toast?
    >

    Make some scones/biscuits...

  9. #9
    Lynn from Fargo Guest

    Default Re: Currant Preserves

    (snip)
    > >Anyway, what would you do with this, besides just toast?

    >
    > Make some scones/biscuits...

    ================================================== ==

    Don't laugh! Get a Ritz cracker. Spread it thinly with peanut
    butter. Put a very thin slice of very sharp cheddar on top. Spoon
    about a half teaspoon of currant jelly on top. Eat. (Preferably in
    one or two bites) Come on, try just one!
    Lynn in Fargo
    (also good with cream cheese instead of cheddar, skip the PB)

  10. #10
    Wayne Boatwright Guest

    Default Re: Currant Preserves

    On Sat 10 Jan 2009 10:22:02p, Lynn from Fargo told us...

    > (snip)
    >> >Anyway, what would you do with this, besides just toast?

    >>
    >> Make some scones/biscuits...

    > ================================================== ==
    >
    > Don't laugh! Get a Ritz cracker. Spread it thinly with peanut
    > butter. Put a very thin slice of very sharp cheddar on top. Spoon
    > about a half teaspoon of currant jelly on top. Eat. (Preferably in
    > one or two bites) Come on, try just one!
    > Lynn in Fargo
    > (also good with cream cheese instead of cheddar, skip the PB)
    >


    I would like that!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)
    ************************************************** **********************
    Date: Saturday, 01(I)/10(X)/09(MMIX)
    ************************************************** **********************
    Countdown till Martin Luther King, Jr. Day
    1wks 1dys 1hrs 31mins
    ************************************************** **********************
    Fine, DON'T have a nice day, see if I care.
    ************************************************** **********************


  11. #11
    cybercat Guest

    Default Re: Currant Preserves


    "Lynn from Fargo" <[email protected]> wrote in message
    news:00fb972d-3636-49d2-94b0-9dafa3e2d0a7@t39g20[email protected]..
    > (snip)
    >> >Anyway, what would you do with this, besides just toast?

    >>
    >> Make some scones/biscuits...

    > ================================================== ==
    >
    > Don't laugh! Get a Ritz cracker. Spread it thinly with peanut
    > butter. Put a very thin slice of very sharp cheddar on top. Spoon
    > about a half teaspoon of currant jelly on top. Eat. (Preferably in
    > one or two bites) Come on, try just one!
    > Lynn in Fargo
    > (also good with cream cheese instead of cheddar, skip the PB)


    I tried it in plain yogurt today, very nice.



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