|Place of origin||United Kingdom|
|Main ingredients||Redcurrants, mustard, sugar|
|Cookbook: Redcurrant sauce Media: Redcurrant sauce|
Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. The sauce is traditionally eaten as part of a Sunday roast, particularly with roast lamb, roast goose or roast turkey and is an integral part of Christmas dinner in Britain.
The sauce is also a popular accompaniment to all types of game. It is very similar, if somewhat simpler than Cumberland and Oxford sauces that have port added to their constituents. The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry sauce as the condiment of choice.
Additionally, the classical presentations of two disorders – Klebsiella pneumonia and small bowel intussusception, are described as "Currant Jelly Sputum," and "Currant Jelly Stool," respectively due to the presence of blood.
- Famularo, Joe (1991). The Joy of Grilling. Barron's Educational Series. p. 242. ISBN 0812047036.
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