Recipes /uses for redcurrants?!
Recipes /uses for redcurrants?
I have bought some redcurrants, what can I make with them?
Any ideas??
Thanks
Answers:
my mum makes redcurrant jelly to go with dark meats.its slightly bitter but goes well
Redcurrant Jelly
Redcurrants
To every 600ml (1 pint) of Juice allow:
340g (12oz) Sugar
Have the fruit gathered in fine weather.
Remove the stalks from the redcurrants.
Put into a jar and place the jar in a saucepan of boiling water over the heat and let it simmer gently until the juice is well drawn from the currants.
Strain them through a jelly bag or fine cloth and a very clear jelly is wanted, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice and so make the jelly muddy.
Measure the juice and to each 600ml (1 pint) allow 340g (12oz) of sugar.
Put into a preserving pan, over the heat and keep stirring the jelly until it is done, carefully removing any scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the colour of the jelly.
When it has boiled for 20 to 30 minutes.
Put a little of the jelly on a plate and if firm when cool, it is done.
Take it off the heat, pour it into small sterilised jars, cover with airtight lids
Label the pots, adding the year when the jelly was made and store it away in a dry place.
A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries and boiling all together, with enough sugar to sweeten it nicely.
As this preserve is not worth storing away, but is only for immediate eating, a smaller ratio of sugar than usual will be found enough: it answers very well for children’s puddings or for a nursery preserve.
Time: From ? to 1 hour to extract the juice. 20 to 30 minutes to boil the jelly.
Sufficient: 8 quarts of currants will make from 10 to 12 pots of jelly.
Seasonable: Make this in July.
Note: Should the above ratio of sugar not be found enough for some tastes, add an extra 110g (4oz) to every pint of juice, making altogether 450g (1lb)
Give 'em to the Ferret
Frosted Redcurrants with Meringues and Spun Sugar
Serves: 8-10
Ingredients
4 egg whites, plus another one for frosting
500g redcurrants
300g caster sugar, plus 1 tablespoon for frosting
450ml double cream, whipped
Spun sugar ball
Instructions
Lightly whisk one egg white until slightly frothy. With a pastry brush, paint the egg white onto the redcurrants. Sprinkle over I tablespoon caster sugar, then place the fruit on a cooling rack in a cool, dry place until the coating hardens. This should take about two hours.
To make the meringue discs, whisk the egg whites until they form firm peaks, then fold in the caster sugar. Mark circles on a piece of baking parchment paper, about 12cm in diameter. With the back of a spoon or palette knife, smooth circles of the meringue to a thickness of around 1cm, then cook in a very low oven, about 100￠aC/gas 1/4 for 1 hour 45 minutes or until crisp.
Allow three or four meringue discs per serving. Layer them with whipped cream, top with more cream, place the frosted redcurrants on top, crown with the spun sugar, and serve.
works well with gooseberries in a traditional fruit pie, i also use them as a part of any summer fruit compotes or coulis
Fresh or dried?
I have never used the fresh, but the dried can be added to cookies, scones, fruit salad, and trail mixes. Also, I have just eaten them like raisins.
Yummy!
Peace.