A quick and simple jelly recipe found on dinmat.no
Conserving redcurrant has been known from the 17th century and in the 18th century the redcurrant bushes were widely spread in Norway. In Norwegian gardens there are very many bushes still, but there is little commercial production. Redcurrant contains pectin which makes it very suitable for jelly and jam. One portion of this recipe makes one jar of finished jelly.
We had both redcurrant, blackcurrant and gooseberry bushes in the garden where I grew up so this is stuff I grew up on – Ted
Redcurrant jelly has long traditions in Norway, both as a flavoring for different meat dishes in the same way as cranberry jam, or as sandwich spread and for use in cakes and desserts. And now the time for making the jelly has come – Ted
A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt” (The Mini Cook Book – Pork Exciting and Simple) published by the Norwegian Information Office for Meat
Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.
This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.