Currant Jelly

A term referring to the appearance of a gelled body fluid which is dark red due to a high content of erythrocytes, variably accompanied by necrosis
References in classic literature ?
Fired a with housewifely wish to see her storeroom stocked with homemade preserves, she undertook to put up her own currant jelly.
After a velvety oyster soup came shad and cucumbers, then a young broiled turkey with corn fritters, followed by a canvas-back with currant jelly and a celery mayonnaise.
And one woman, nursing a child at her breast, called to Dakon: "Say, Fatty, I'll give you a meal for your skate--ham and potatoes, currant jelly, white bread, canned butter, and two cups of coffee.
The classic triad of palpable mass, vomiting, and currant jelly stools is present in less than 15 percent of patients.
BON BON OF CONFIT GOWER LAMB Ingredients For the confit of Gower Lamb: 500g boneless shoulder of Gower Lamb 6 cloves of lightly crushed garlic 3 sprigs of thyme 2 sprigs of rosemary Generous helping of duck fat/cooking oil For the bon bon: 8-10 well blanched savoy cabbage leaves 2 teaspoons of fresh orange zest 4 of finely chopped shallots 2oz red currant jelly 2 teaspoons of soft green peppercorns Method Pre heat the oven to 200F/95C.
Little meatballs with a cranberry, currant jelly, and wine sauce, to go with latkes at Hanukkah.
This is followed by engorgement of the intussusceptum, edema and bleeding from the mucosa which lead to currant jelly stools.
Argyll wild venison stew (serves 6) INGREDIENTS 1kg stewing venison, cut into cubes 3 bay leaves 1/2 pint red wine 1 large chopped onion 50g butter 1tbsp vegetable oil 25g flour 1 pint venison or beef stock 1tbsp rowan or red currant jelly Seasoning METHOD 1.
uk ARGYLL WILD VENISON STEW (serves 6) ARGYLL WILD VENISON STEW (serves 6) INGREDIENTS 1kg stewing venison, cut into cubes 3 bay leaves 1/2 pint red wine 1 large chopped onion 50g butter 1tbsp vegetable oil 25g flour 1 pint venison or beef stock 1tbsp rowan or red currant jelly Seasoning INGREDIENTS 1kg stewing venison, cut into cubes 3 bay leaves 1/2 pint red wine 1 large chopped onion 50g butter 1tbsp vegetable oil 25g flour 1 pint venison or beef stock 1tbsp rowan or red currant jelly Seasoning METHOD 1.
In a large pot, reduce red wine, chopped shallot and red currant jelly until it resembles jam.
ROAST TURKEY WITH GAME SUET PUDDING, CREAMED BRUSSELS SPROUTS, CHESTNUT PUREE AND CUMBERLAND SAUCE | 1 turkey breast cut into 4 | 1kg of game sausage | 1 bottle of red wine | 3 tbsp red currant jelly | 6 carrots 1/2 inch diced | 20 button mushrooms | Zest of two oranges | 200g of bacon lardoons | 1 tbsp of chopped thyme | 1 tbsp of chopped parsley | 2 cloves of garlic crushed | 20 button onions | 1 pint of veal stock | 2 tbsp of English mustard powder | 1/2 tbsp of mace | 2oz flour | 2 tbsp of salt | 1 tbsp of white pepper Fry the game mix on both sides until brown then add the bacon lardoons, button mushrooms, and garlic.
Chicken ballantine made from de-boned leg wrapped around a filling of sausage meat with red wine, garlic and red currant jelly, tied with a ribbon of streaky bacon.