This jelly goes perfectly with lamb as well as venison.
Stir into a casserole or gravy for added zing.
Try with a rich creamy cheese like a Chaource or soft goats cheese.
Looking for recipe ideas?
Create the perfect glaze and jus for duck breast.
What to do:
1. Preheat oven to 180°C Fan.
2. Season duck breasts on both sides.
3. Place skin side down in cold frying pan and place over low heat.
4. Brown slowly to render fat and brown skin (10 mins. Don’t rush this stage).
5. Place pan in oven (or transfer duck to a tray) and roast for 8-10 mins depending on size.
6. Halfway through cooking time, turn duck breasts skin side up and spread Game On Redcurrant Jelly on skin.
7. Return to oven to finish cooking. Remove from oven and rest for good 5 mins.
8. Slice and serve with veg of choice with more Game On Red Currant Jelly with Mint & Chilli on the side.
Click here for the Glazed Duck Breast recipe page.
Ingredients:
Sugar, Water, Redcurrant Juice Concentrate (14%), Red Wine Vinegar, Mint (1%), Gelling Agent: Pectin, Crushed Chilli (0.1%)
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 907 |
| Energy (kcal) | 212 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 54 |
| of which Sugars (g) | 54 |
| Protein (g) | 0.4 |
| Salt (g) | 0.02 |
Refrigerate after opening and consume within 4 weeks
205g ℮
| Time: | 4 hrs |
| Difficulty: | Easy |
| Serves: | 4 |
Slow Cooked Lamb
1. Preheat oven to 140'C fan.
2. Dust 4 lamb shanks with flour, brown in butter and olive oil in casserole over medium heat, remove from pan, add veg and brown.
3. Add wine and stock, bring to boil and add lamb and herbs.
4. Reduce to simmer and slow cook in oven for 2-2½ hours until tender.
5. Remove lamb shanks, reduce sauce over low heat and add half jar of Game On Red Currant Jelly with Mint & Chilli.
6. Simmer for 2 mins, return lamb to heat through.
Serve with mash and extra Red Currant Jelly with Mint & Chilli.
Submit Your Own Recipe
Every care has been taken to keep product information up to date. However, some recipes are regularly reformulated so you must always read the jar/pack label carefully before consuming any of our products. The Bay Tree is unable to accept liability for inaccuracies on this website.
Should you have any queries please contact hello@thebaytree.co.uk or 01963 828020
