Originally Posted by Aunt Bea
I would split the beer with the dishwasher and use apple or currant jelly, a knob of butter, some whole grain mustard and a splash of stock, water or wine to deglaze the pan, sort of a Cumberland sauce.
I have some currant jelly that I got to make a rhubarb cake and was thinking about using it with the excessive amounts of pork chops I got (BOGO packs). I was thinking about mixing it with water (and maybe raisins, but that might be too much, I don't know) and using it as...not sure of the name, a kind of glaze, I think - just warming it in a pan with water and dumping it over them after I cut slits in them. I thought it might be tasty and help with the dryness.
Now I want to try your thing.
That currant jelly is fantastic. Never had that before. I am all the time saying to myself, "How could I have missed out on this all these years?" :)