Redcurrant recipes wanted. . .

[Debs]

Hi everyone,

Have had a good harvest of redcurrants and wondering what to do apart from

redcurrant jelly.  Does anyone have any good recipes please?

Debs x

[Debs]

[PurpleHeather]

Well yes sort of. I use them with strawberries for jam

Strawberries have a lack of pectin  red currants have loads.

so half and half makes a good jam.

The thing with the red currants is that there are little pips in them which are irritating, especially for people with false teeth., so the best thing to do is to boil them up and you do not need to strip them  to do it.

Just wash them and boil up then strain.

To a lot of people it is a lot of hard work straining the fruit but it is a wonderful flavour.

Here is a basic recipe

http://www.allotment.org.uk/recipe/137/red-currant-jelly-recipe/

There is a recipe too for twice cooked lamb breast but you also need a good butcher.

The full breast is boned and cooked slowly then allowed to cool.

It is sliced into little rings and a blob of red currant jelly placed on top of each coil.

Baked in a red hot oven for 10 minutes it is lovely and you can add mint to red currant jelly and serve it with lamb too.

Otherwise.

Red currants and all the other fruits gathered at the same time can be made into a summer pudding. If the fruits are unripe dont worry they will still have the flavour and the setting agent

Just make one batch of red currant jelly once and I guarantee you will be addicted

method copied from another recipe on line which is right:-

1. Remove the leaves and the larger stems, and wash the fruit if necessary.

2. Put the fruit in a preserving pan, without any water, and heat very gently for about 45 minutes or until the currants are softened and well cooked.

3. Mash, then strain the pulp through a scalded jelly bag.

4. Leave it to drip for 1 hour.

5. Measure the extract, and return it to the cleaned pan.

6. Add 1 kg sugar for each litre of extract.

7. Bring to the boil, stirring all the time, then boil, without stirring, for 1 minute.

8. Skim the jelly quickly, and immediately pour it into warmed jars, before it has a chance to set in the pan.

9. Cover and label.

A jelly bag can simply be any old bit of cotten or linen you no longer need. No need to go shopping for one. In the olden days they simply used a suitable rag. So a tea towel which is perfectly clean but may be a bit stained will do fine. (boil it up first in water without detergent or bleach).

[Debs]

thanks purple heather  yo :-*

will deffo do the jelly and will make two batches one with mint for a change

debs

[goodlife]

I've got one Finnish recipe that I'm enjoying at the mo..and going to have for breakkie too.. ;D

Vispipuuro..translate to 'whisked porridge'..but we call it 'pink porridge'...that is closest description for it..

1 litre of water
1 1/2 dl semolina
aprox 3dl redcurrants (can be done with other berries too..blue berries are nice, but that is Swedish version)
1-1 1/2 dl sugar
1/2 tsp salt

Whisk into boiling water all incredients and gently boil 7min..or so..stiring all the time (this stage you want it to thicken but not set it still need to slowly run from whisk/ladle..done..
If you don't like little 'bits' you can boil the berries and with blender break them in and carry on with other incredients as above.
Let the 'porridge' to cool down and once cooled whisk (electric one is most ideal or its 'elbow crease' time) in 'foamy' lighter pink form...Note!..the porridge will need some room in pan/bowl as it will 'swell' ..pop it in fridge to 'set' and and cold scoop it in your dish and eat with poured milk..YUM..
It's sort of 'funny' dish..somewhere between savoury and desert. We eat it eater way..make nice quick meal with slice of toast if you are in hurry.
It will keep several days in fridge.

[goodlife]

and...
You can use redcurrants as any other berries in cakes, muffins etc..

[shirlton]

I puree a lot of our fruit so I add a few redcurrants to give it a kick.

[Alex133]

Recently made raspberry and redcurrant jam (50/50) and have made rhubarb and redcurrant in the past both delicious. Personally rather like the pips - sure they must be good for you.

[grannyjanny]

OH was reading AT book & he said raspberries & redcurrants are a wonderful combination.

[Old Central]

I posted a similar question last year. I make red currant jelly last year, more this year and also red current and raspberry jam.

Yes as stated above they are a great filler for other fruit. Also made a granita which proved successful.

OC

[manicscousers]

I make a mixed fruit juice and include lots of redcurrants. As we dilute it with diet lemonade, I don't need as much sweetener  :)

[artichoke]

I have made what I call, unexcitingly, "fruit sauce" of every soft fruit I can  find, dredged in sugar, and then frozen, including red currants  and sliced strawberries.

Was thankful to find the last  plastic box yesterday and turn  it into an instant pudding for visitors: whipped cream, creme fraiche,  yoghurt, huge meringue  bought from next door bakery  and crumbled, the "fruit sauce",  and some  amarretini I  happened  to  have, on top, with scattered frozen  blackberries.

Have to  say it  looked  and tasted wonderful.

I have  a frozen blackberry mountain at the moment, and  am desperate  to use it up  while  seeing local  blackberries colouring up already.....