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A mixed currant jelly recipe
Place white and red currants in a large bowl sprinkle very heavily with sugar. In another bowl put the raspberries and remaining sugar leave for 6 hours. In a large preserving pan cook the currants over a very low heat, stirring until the mixture reaches boiling point. Drop a few drops of the juice in cold water if it sets the jelly is cooked. Add the raspberries and return the jelly to the boil for a minute or two. Pour the mixture into a jelly bag and allow to drip into a bowl. When it stops dripping put the jelly into pots leave to cool and seal. For the second batch of jelly press the fruit through a sieve and put into pots then allow to cool and seal. The second batch will be a little bitter from the currant seeds. This can be used for omelettes,
tarts etc.
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At the crossroads of Camargue, Provence
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Only a couple of minutes drive away, you will find the nicest
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Hotel Duret Paris
The Hotel Duret is ideally located between Place de l Étoile and Porte Maillot, just a few steps away from the Champs Élysées and the Palais de Congrès, in one of the most prestigious areas of Paris. The property is placed in a typical, calm Parisian street, and offers an elegant yet intimate atmosphere, a heaven of quietness and pleasure.
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Recipe for Honey Walnuts