• 35minutes

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Nutrition Info . . .

VitaminsA, C, P
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dry red wine

  2. 1 Tablespoon shallot, chopped

  3. 1-1/2 teaspoons coarsely ground pepper

  4. 1 clove garlic, split

  5. 12 ounces red currant jelly

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring the wine to a boil. Stir in the shallots , pepper , and garlic and boil to reduce the wine. It will take at least 1/2 hour to reduce the wine to approximately 2 tablespoons of very concentrated, peppery syrup. Watch it carefully toward the end and be sure not to let it burn.

  2. Remove the garlic and stir in the currant jelly . Over low heat, cook the mixture, whisking from time to time, just until the jelly is completely melted. Pour the wine jelly into a jar. Refrigerate overnight.

  3. Yield: about 3 cups Recipe Source: Hudson River Valley Cookbook by Waldy Malouf (Harvard Common Press)

  4. Reprinted with permission.


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