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Red Currant Glazed Pork Chops

Red Currant Jelly

Adapted from David Lebovitz. He likes some kirsch in his jelly; I really loved the warm, toasty edge that bourbon brings. If you try something else, let me know what!
Course condiments
Author TheSpicedLife


  • 60 oz fresh red currants, rinsed
  • water
  • 1200 g sugar
  • 2 T bourbon


  1. Place the currants, stems and all, in a large pot. Add enough water to cover the bottom of the pot. Place it over medium heat.
  2. Gently toss the berries as they burst and liquify. When they are mostly burst and a soupy mess, transfer them (in batches) to a food mill, sieve or chinois. Press the juice and softened flesh (if it will go) through, leaving behind the stems and seeds (and in my case a lot of flesh--the chinois has a very tight mesh).
  3. You should have about 1400 g of sieved red currents. If this is not the case for you, adjust the sugar accordingly--I was aiming to reduce the sugar by about 15% from a 1:1 ratio.
  4. Return the red currant liquid to the pot and add the sugar. Stir gently and bring to a boil.
  5. Let boil for 5 minutes.
  6. Skim the foam off of the top of the jelly and discard.
  7. Stir in the bourbon and let boil for another 2 minutes.
  8. IF you know how to can, by all means, can away! Otherwise let cool and then transfer to a sealed container in the fridge.