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Mrs Darlingtons Redcurrant Jelly with Port


Traditionally redcurrant jelly accompanies fatty meats like lamb, and rich poultry like goose and turkey, where the slightly sharp flavour cuts through the richness. We add a dollop to most of our gravies – the sweet fruitiness lifts the flavour beautifully. This recipe includes port but this doesn’t significantly affect the flavour or make it “winey”.