Currant Jelly

(redirected from Currant Jam)
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
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No other jelly can quite compare to the sparkling beauty of red currant jelly, and black currant jam with biscuits and tea tastes exquisite.
Tarragon Catering will offer Vodka Dill House Cured Salmon on Potato Buckwheat Blini's; Fried Moldavian Flatbread with Farmers Cheese & Black Currant Jam; and Smoked Paprikash Braised Beef Shank Crostini.
And yet if I followed the letter of the law I couldn't make currant jam or can cherries?
Black currant jam had the highest mean scores for all attributes being compared.
The 2003 Cabernet Sauvignon, Montelena Estate ($105), is a typically bright ruby red, which leads to a nice array of aromas of sweet black currant jam with hints of black cherry and flowers.
Not only that, but his preferred butty is made from white sliced-bread,margarine and strawberry, raspberry or black currant jam (without bits, thank you).Around70,000 sandwiches later,he weighs a sensible 11-stone, has no fillings and enjoys good health.
Fresh out of the oven, they're quite good with no embellishment, but a bit of black currant jam is nice.
I wish I had ajar of black currant jam, then my stomach would stop going on strike.
Tarragon Catering will offer vodka dill house cured salmon on potato buckwheat blinis; fried Moldavian flatbread with farmers cheese and black currant jam; and smoked paprikash braised beef shank crostini.
1/4 cup butter 1 large yellow onion, finely diced 1 1/2 pounds red cabbage, very thinly sliced 1 large Granny Smith or other semi-tart apple, peeled, cored and diced 1/2 cup vegetable broth 1 bay leaf 3 whole cloves 3 juniper berries 2 tablespoons red currant jam or cherry preserves 2 to 3 tablespoons red wine vinegar 1 teaspoon sugar 1 teaspoon salt 1 tablespoon all-purpose flour 2 tablespoons water [1] Melt butter in Dutch oven over medium-high heat; add and cook onion until caramelized and just beginning to brown, 7 to 10 minutes.
The class held in Princeton started with red currant jam and russet applesauce.
A roasted red onion black currant jam provided a cool touch, and the fresh vegetables billed as native included roasted carrots (with a bit of a braze) turnips and red peppers along with asparagus over a bed of kale.