we have loads of currents that were on the lottie when we took over, we have loads of them.
does anyone have any recipes that we can use them in or storage suggestions
Thanks
my mum makes redcurrant jelly with hers.
She also freezes them a lot. Just wash and stalk them, put them loose on a tray and put them in the freezer until frozen. Then bag them up and put back in freezer.
I use them up to make a fruit sauce, mixed with other berries or on their own.
Can be used straight from the freezer.
Gentley soften the fruit, with a little sugar to taste.
Allow to cool then whiz through a blender, pass through a nylon seive to remove pips.
Re- Freeze in small quantities.
Use for sauce - add more icing sugar to taste.
Use to make delicious jelly. ( one pint to one packet gelatine discolved in a little hot water)
If making jam (omit sugar whren softening) then add one pound of sugar to every pint of puree', boil as usual to setting point.
I make jams, either just the fruit, or mixtures of lots, jellies and sauces. I also freeze them as they are great in things like summer puddings, or ice cream, or dollopped over a cream stuffed pavlova or summer gateaux. But where black currants are concerned.....I probably eat more than I cook with as I just adore them and their devine scent!
I love them just as they are!
But quite a nice thig to do is get a meringue shell and fill with vanilla ice cream, sprinkle over the currents and top with chocolate sauce. Tastes, chewey, crunchy, sweet, tangy and chocolatey all at the same time.