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Jelly Sauce

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  Lamb fat/Other fat 2 Tablespoon
  Flour 2 Tablespoon
  Lamb stock 1 Cup (16 tbs), made from boiling the bones/pan drippings
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Lemon 2 , juiced
  Ground allspice 1⁄8 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Red currant jelly 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Melt fat and stir in flour.
Gradually stir in stock and sugar.
Cook over low heat, stirring constantly, until smooth and thickened.
Add lemon juice, allspice, nutmeg, jelly, and salt and pepper to taste.
Reheat slightly and serve with sliced lamb.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 949 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 11.1 g55.5%

Trans Fat 0.8 g

Cholesterol 26.5 mg8.8%

Sodium 972.5 mg40.5%

Total Carbohydrates 191 g63.7%

Dietary Fiber 6.7 g26.8%

Sugars 123.3 g

Protein 11 g22.9%

Vitamin A 0.8% Vitamin C 149.3%

Calcium 15.9% Iron 20.7%

*Based on a 2000 Calorie diet

Jelly Sauce Recipe