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Jeli Cwrens Cochion Sbeislyd (Spiced Redcurrant Jelly)

Jeli Cwrens Cochion Sbeislyd (Spiced Redcurrant Jelly) is a classic Cymric (Welsh) for a traditional jelly of redcurrants flavoured with spices and vinegar that is intended as an accompaniment to meat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Spiced Redcurrant Jelly (Jeli Cwrens Cochion Sbeislyd).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night draining)

Makes:

3 jars

Rating:

Tags : Wild FoodSpice RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Daw'r risét yma o gyrion Llandegai. Cafodd ferwsiwn ei gyhoeddi ym 1958, ond fe yrrwyd y fersiwn yma i mi yng Nghymraeg gan ddarllenwr fy ngwefan. Mae'r riset ei hunan yn mynd yn ol i'r 1750au, yr amser pan oedd siwgwr yn dechrau dod yn gyffredin ac yn rhad. Er mae'n debyg fod y rieset yn hynach na hyn, ac yn honnu o oes Elizabeth.

Cynhwysion:

1.5kg o gwrens cochion (nid oes anghen tynnu coesau'r ffrwythau)
900ml of ddŵr
1 llwy de or bowdwr sinamwn
3 clof
250ml of finegr
1/5kg o siwgwr mân

Dull:

Ar gyfer y riset hon, gellir defnyddio'r cwrens cochion yn gyfa, gyda'u coesau. Ychwanegwch is sosban gyda'r dŵr a'r sbeis. Dewch a'r cyfan i ferwi yna gosdyngwch i fudferwi a choginiqh am tua 20 munut, neu nes fod y ffrwythau'n feddal. Tynnwch y badell o'r gwres yna tywalltwch y cynhwysion i gwd jeli a gosodwch o'r neulltu i ddisbyddu'n naturiol (peidiwch a gwthio i lawr ar y mwydion, neu fe fydd a jeli yn gymylog). Y peth gorau yw i adael y sudd i ddiferu'n naturiol o'r ffrwythau dros nos. Y bore trannoeth, tywalltwch y sudd i badell cyn ychwanegu'r finegr a'r siwgwr. Cynheswch yn araf nes fod y siwgwr wedi toddi yna dewch a'r gymysgfa i fudferwi a choginiwch gan droi'r gymysgfa yn aml am tua 30 munud. Wedi hyn profwch y jeli i weld os yw'n baro. Oerwch blât am hanner awr. Gododwch lwy de o'r jeli ar y plât yna gwthiwch y gymysgfa gyda'ch gewin bawd. Os yw'r jeli yn ffurfio croen mae'n barod i jario. Os nad yw'n bardo, coginiwch am 5 munud eto ac yna profwch unwaith eto. Defnyddiwch lwy fawr i drosglwyddo'r jeli i jariau wedi eu glanhau a'u sterileiddio (cynheswch rhain mewn popty cynt). Llenwch y jiariau o fewn 1cm o'u pennau. Caewch y caeadau yn dyn yna gadewch i'r jiariau oeri. Gosodwch labl are bob jar yna gosodwch mewn cwpwrdd oer a thywyll. Fe gellwch gadw'r jeli yma trwy'r gaeaf.

English Translation

This recipe comes from the region of Llandegai. A version was published in 1958, but I was sent an original recipe in Welsh from a reader. This recipe goes back to the 1750s or so, the time when sugar started to become easily and cheaply available, though its antecedents probably go back further to Elizabethan times.

Ingredients:

1.5kg redcurrants (do not remove the stalks)
900ml water
1 tsp ground cinnamon
3 cloves
250ml malt vinegar
1.5kg granulated sugar

Method:

For this recipe, the redcurrants can be used whole, stalks and all. Add them to a pan along with the water and spices. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the fruit are soft.

Take off the heat then turn into a jelly bag and set aside to drain naturally (do not be tempted to press down on the fruit pulp, or the final jelly will be cloudy). It's best to allow the juice to drip naturally from the fruit over night.

The following morning, pour the liquid into a pan and add the vinegar and sugar. Heat gently until the sugar has dissolved then bring to a simmer and cook, stirring frequently, for 30 minutes. After this time test for setting.

Cool a plate in the refrigerator for 30 minutes. Place a teaspoon of the jelly mix on the plate then move with your thumbnail. If the jelly form a skin it's ready for potting. If not, cook for 5 minutes more and test again.

Ladle the jelly into cleaned and sterilized jars that have been warmed in the oven. Fill the jars up to 1cm of the top. Close the lids securely on the jars and set aside to cool. Label and store in a cool, dark, cupboard. They will keep the whole winter if not opened.