I bought a Scottish cookbook online and my daughter has decided we are cooking from it (almost exclusively) for Christmas. The meat will be a roast venison which is served with a sauce made of port and rowan jelly. I've managed to order the venison, but calling around various specialty shops I cannot find anyone locally who even knows what rowan jelly *is* let alone stocks it. Since there's no time to import a jar from overseas, it's time to figure out a substitution.
Has anyone here eaten this stuff and if so can you describe the flavour? I have never eaten rowan jelly, but it's described as being quite bitter, and from what I understand, the jelly is almost always made with apples as well as the berries. I would love some ideas here. The guy I spoke to at a gourmet / specialty shop was very helpful but the best he could offer me was lingonberry jelly - would that even come close?
Thanks in advance.