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Sauce

Currant Jelly Sauce

A sauce made by melting currant jelly and mixing with hot brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Currant Jelly Sauce

Why it works: Currant and sauce work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 628 recipes. The science ↓

Currant Jelly Sauce

Ingredients

Directions

  1. Melt the currant jelly over low heat.

  2. Add the hot brown sauce and stir well.

  3. Simmer for 1 minute.

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 + saucetop 35% of all pairs
    Smell alikelow
    Cooked together628 recipes

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

What each ingredient does

Currant jelly
Melts into the sauce to add sweetness and a fruity, tart flavour.
Brown sauce
Provides the savoury body and base flavour of the sauce.

“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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