I was excited to try Prosecco in jelly making and this jewel like jelly is the result. It is less sweet than most jellies, with a lot of tangy citrus flavor. The color comes from beautiful blood oranges.
Tart, sweet, and gorgeously ruby-hued, this red currant jelly is the perfect way to make the most of a relatively small amount of currants. I started with less than two pounds, and ended up with a very satisfying 4 half pints.
No need to be put off this highly nutritious berry because of the thorny branches and sour flavour. Here is a simple recipe for a gourmet jelly which has so many uses, and some tips on how to pick them without the suffering.