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ISO: red currant jelly, red currant sauce, and vinegar

Misc.
I have an abundace of red currants this year (from MY garden) and I feel good. I have been a chef yet never cooked them fresh.
I've used jelly in many dishes Mainly Game, Lamb etc.
I am sure a vinegar recipe would be somewhere and or a preserve tht keeps its own true colour and flavour.
Thanks
Robin
MsgID: 205725
Shared by: Robin Wearne Australia
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: red currant jelly, red currant sauce, and vinegar
  Robin Wearne Australia
2 Recipe: Red Currant Jelly for Robin
  Tracey, Toronto (prev. San Mateo CA)
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