richard-in-cincy
Well-known member
I can't get red currant preserves, just jelly at my usual market and don't have time to go across town to the place where I probably could get them. I don't think jelly would work (or would it?). Question: have you used jelly? If not, if I'm subbing another flavor of preserves, which would you recomend for this cake? I'm guessing it should be something tart to correspond to the red currant to cut through the richness. I'm tossing around apricot or raspberry preserves, or even orange marmalade. Since I haven't made this before, just wondered what your thoughts were. Thanks!