450g/1lb fresh or frozen redcurrants
300g/11oz soft light brown sugar
1 orange, couple of pieces of zest
1 shallot, finely chopped
100ml/3½fl oz port
2 rosemary sprigs
Place all the ingredients in a saucepan and bring to a simmer. Cook gently for about 20 minutes until you have a loose jam consistency.
Discard the rosemary and orange zest and leave to cool to room temperature. Keep until required.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Green curry paste
Speedy summerberry jam
See more Jo' Pratt recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
