Thanks for the responses and link. Usually we make red currant jelly we use on toast and waffles and black currant jelly we use as a glaze for duck. This time my hubby decided to mix the red and black currants and make one jelly. Turned out really good and I think more versatile! In hind site thinking about the color of the black currant juice we had, I think it was probably cooked and diluted quite a bit with water. That way some of the flavor remained without being overpowering. We'll try it next year.
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Hybrid Mode
