CURRANT JELLY Meaning and
Definition
-
Currant jelly is a sweet spread or condiment made from currants, a small berry-like fruit that belongs to the gooseberry family. It is produced by cooking currants in water and sugar until they break down and release their juices. The resulting liquid is strained and reduced further to obtain a thick and smooth consistency, similar to that of jelly.
The flavor profile of currant jelly can be described as a balance between sweet and tart, with a tanginess reminiscent of cranberries. It often has a rich and deep red color, which is characteristic of the currant fruit. The jelly usually possesses a glossy appearance, making it visually appealing as a table condiment.
Currant jelly is versatile and can be used in various culinary applications. It is commonly enjoyed as a spread on toast, biscuits, or scones. It can also be used as a glaze for roasted meats, particularly game meats like venison or duck, as it complements their flavors exceptionally well. Its tartness and vibrant color make it a popular ingredient in sauces and dressings, adding brightness and depth to a wide range of dishes.
This fruity condiment is frequently used in British cuisine, where it is a traditional accompaniment to roast beef. However, it is also enjoyed in many other cultures, including European and American cuisine, where it adds a burst of flavor to both sweet and savory preparations.
In summary, currant jelly is a sweet and tangy condiment made from currants, with a smooth and glossy consistency. Its versatility makes it an excellent addition to various culinary creations, enhancing flavors and providing a visually appealing element to dishes.
Common Misspellings for CURRANT JELLY
- xurrant jelly
- vurrant jelly
- furrant jelly
- durrant jelly
- cyrrant jelly
- chrrant jelly
- cjrrant jelly
- cirrant jelly
- c8rrant jelly
- c7rrant jelly
- cuerant jelly
- cudrant jelly
- cufrant jelly
- cutrant jelly
- cu5rant jelly
- cu4rant jelly
- cureant jelly
- curdant jelly
- curfant jelly
- curtant jelly
Etymology of CURRANT JELLY
The word "currant jelly" can be traced back to its individual components: "currant" and "jelly".
The term "currant" originated from the Middle English word "currant", which was derived from the Old French word "corant" or "corinthe". This Old French term referred to the fruit of the European blackcurrant shrub, which was introduced to England in the 14th century. Over time, the word "currant" came to be associated specifically with the small, dark berries.
The word "jelly" has its roots in the Old French word "gelée" or "gelee" (pronounced with a hard "g"). "Gelée" referred to a clear, sweet substance made from fruit juice. Eventually, the term was anglicized to "jelly", which has become the dominant term in English.
Infographic
Add the infographic to your website:
