On Thu, 8 Jan 2009 20:16:40 -0500, "cybercat" >
wrote:

>Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
>generally eat preserves or jelly (all due respect to Barb!) but I love
>currant jelly and preserves. I tasted a cake with buttercream frosting over
>Christmas that had currant jelly in the middle layer that made me think of
>it again. (Did I dream this or did jelly donuts from real bakeries, say in
>the 1960s come with currant jelly inside?)
>
>Anyway, what would you do with this, besides just toast?
>

I sometimes see currant jelly called for in recipes for glazes on
pies, etc.

I am trying to remember the recipe I have in which it is used for more
than that, but it is escaping me now. Maybe when I have had more
caffeine....

Christine
--
http://nightstirrings.blogspot.com