Redcurrants, and consequently redcurrant jelly, are a good source of vitamin C, antioxidants, and dietary fibre. They also contain small amounts of minerals like potassium and manganese. The vitamin C content of redcurrants is particularly noteworthy, as it helps support the immune system and acts as an antioxidant.
Redcurrant jelly is a versatile ingredient used in both sweet and savoury preparations. It is commonly served as an accompaniment to meats like lamb, game, and roast beef, as it complements their rich flavours. It can also be used as a glaze or added to sauces and gravies. In desserts, redcurrant jelly can be used as a filling for tarts, cakes and pastries, or as a topping for pancakes, ice cream, or yoghurt.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”