Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants, sugar and rosemary, with fruit pectin added. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. The sauce is traditionally eaten as part of a Sunday roast, particularly with roast lamb, roast goose or roast turkey and is an integral part of Christmas dinner in Britain.