What do you use your Red Currents for? Do you make Jelly, or do you make Juice? or how about Wine? Mix them in with other fruits to add a boost of flavor? This type of jelly is such a pretty color.
I was digging around in the freezer last night, and came up with a bag of rhubarb that was made into a tiny pie (with top only), a bag of wine pear butter for DH’s lunch snack today and there while digging was a small bag of red current, they had been cleaned, now when this happens its typically because the fruit is ready, and I’m really out of time, as I typically make the fruit into the juice, and then freeze flat and stack them until I am ready to make whatever later in the fall/winter.
So last night made them up into Jelly, must have been the last pick because it was a uneven amount, coming in at 2 and half cups of berries, hmm, dug out 1/2 cup of green gooseberries, just covered them with water and boiled and mashed them, then strained though cheesecloth, measured it out 2 and 1/4 cup of juice, matched it with sugar, and 2 tbsp of Lemon Juice and brought it to a boil. The gooseberries provide the pecton for a nice soft jelly and into hot clean jars, as I intend to use these two jar’s up right away, I open kettle canned them, let them seal, cool and into the fridge, when I got up this morning, half a jar was already gone to toast with hubby, and I have to admit that I did the same, I had made a lovely very dense loaf of buckwheat bread on the weekend and that sweet heavy toasted cut of bread with a touch of real butter went so well with this fresh not to sweet but tangy jelly.
Do you have a favorite current recipe? What is your favorite was to serve it?