Currant jelly can be made from either black currants or red currants, closely related berries native to Europe. Favored in French and British cuisines for the sweet-tart flavor, currant jelly can be hard to find in the United States, but several substitutes make respectable stand-ins.
Baking and Recipes
For recipes, particularly baked goods, that call for currant jelly, substitute Concord grape jelly or apple jelly plus a dash of lemon juice for tartness. You can also try substituting seedless raspberry jelly, cranberry sauce or relish or, for black currant jelly, seedless blackberry jelly.
Currants With Lamb
Red currant jelly is a traditional accompaniment to or component of lamb dishes in British cooking. In this case you can substitute pomegranate molasses when glazing the meat. As a condiment, try offering cranberry sauce instead.
References and ResourcesThe Cook's Thesaurus: Preserves and Fruit Butters
Contra Costa Times: Recipe -- Cumberland Sauce
BBC Good Food: Redcurrant