' Willamette Valley Vineyards - Red Currant Jelly Glaze for Steaks

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Red Currant Jelly Glaze for Steaks

Red Currant Jelly Glaze for Steaks
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 30 minutes

2 lbs. red currants

1/2 cup water

Sugar as needed


This jelly adds the perfect bite to your favorite steak recipe. We suggest pairing it with our Griffin Creek 2009 Merlot because it's rich aromas of blackberry, blueberry, and plum, that compliments the red currant jelly impecabbly.


Place currants in a pot and crush well using a potato masher. Add water and simmer over medium heat until soft, about 10 minutes. Remove from heat. Transfer pulps to colander lined with a double thickness cheese cloth and allow dripping through overnight. Add 3/4 cup sugar per cup of juice. Bring to a boil, stirring constantly for 10-15 minutes or until it reaches 220 degrees. Skim foam off top. To enhance, wait until it is just warm and fold in 1/2 cup of your favorite herb (tarragon, mint or basil). Brush glaze onto steaks as you are grilling or finishing off in the oven.

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