Author Topic: Black currants  (Read 1755 times)

ACE

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Black currants
« on: October 27, 2018, 10:55:29 »
A glut this year, I have frozen a few kilos of the things, now the trouble is they are very strong tasting. How can we get the flavour down a tad. Tried cooking with other fruits but it just swamps them. They were saved hoping to use in cheesecakes but I don't want to sweeten them too much and make the dish too sickly.

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Black currants
« on: October 27, 2018, 10:55:29 »

Tulipa

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Re: Black currants
« Reply #1 on: October 27, 2018, 19:33:23 »
Ace this is a favourite recipe of mine from Palustris years ago, Blackcurrant cake....

https://www.allotments4all.co.uk/smf/index.php/topic,22329.msg221416.html#msg221416

BarriedaleNick

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Re: Black currants
« Reply #2 on: October 28, 2018, 08:21:55 »
Blackcurrant Vodka!
Not really a recipe but 400 grams of currants to a liter of vodga or gin and 150-200 grams of sugar.
Leave for months - drain\filter.  Drink.
Moved to Portugal - ain't going back!

Obelixx

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Re: Black currants
« Reply #3 on: October 28, 2018, 10:19:37 »
Used to get bumper corps in the old garden so I've made spiced blackcurrant jelly, blackcurrant vinegar, blackcurrant vodka, brandy and, of course, crumbles.   Use Stevia if you want to keep the sugar down.
Obxx - Vendée France

ACE

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Re: Black currants
« Reply #4 on: October 28, 2018, 12:49:02 »
Done the vodka, cooked all sorts  of stuff. It is just the taste is too strong for my palate, But the cake might just spread it a bit thinner. I gave the jam away. I am also thinking as it is can also be used a bit tart of making a jelly for use with Swedish meatballs.

 

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