Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...

Lay wet parchment paper in a tin pan and drop teaspoonfuls of “stiff currant jelly” at equal distances. Over the jelly, drop enough egg white mixture “so as to make the kisses of a round ...

The combination of redcurrants and fresh mint makes this the perfect condiment to serve with lamb. Use it to add depth to gravy too. Wash the redcurrants and put them, stalks and all, into a large ...