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Sauce

Currant Jelly Sauce

A sauce made from currant jelly, sherry wine, and brown sauce, served with mutton or venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Currant Jelly Sauce

Why it works: Currant and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Currant Jelly Sauce

Ingredients

Directions

Prepare

  1. Prepare a batch of Brown Sauce.

Make and serve

  1. Whip the currant jelly with a fork until smooth.

  2. Stir in the sherry wine.

  3. Serve the sauce with mutton or venison.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Currant + winetop 14% of all pairs
    Smell alikelow
    Cooked together1,323 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Sherry + saucetop 23% of all pairs
    Smell alikelow
    Cooked together1,097 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Wine + saucetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Currant jelly
Adds sweetness and fruity tartness, and gives the sauce a glossy finish.
Sherry wine
Adds acidity and aroma that balance the sweetness of the jelly.
Brown sauce
Forms the savoury, rich base that the jelly and sherry are stirred into.

Swap the currant

How well each one fits the dish's main ingredients (sherry, wine, sauce):

  1. Grapefits better
  2. Pineapplefits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against sherry, wine, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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