Red Currant Blanks

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Where to put the harvest of red currants: 5 recipes for the winter

Despite the lack of sun in the winter, the body can be perfectly kept in good shape by using red currant blanks. There are some great recipes.

Close adjika

A large amount of pepper and garlic will not spoil the taste of the preparation at all. In addition, these natural preservatives will guarantee that adjika will be well preserved in winter.

Components:

• 0.5 kg of red currants;
• 7 medium garlic cloves
• 5 pieces. chili peppers;
• 5 pieces. bell pepper;
• 250 g sugar;
• 2.5 tsp salt.

We separate the berries, peel the garlic, and remove the seeds from the peppers.

Bring the prepared products in a blender until smooth or pass through a meat grinder.

Pour in sugar, salt and mix thoroughly.

Boil marmalade

Red currants are ideal for making marmalade. Moreover, it contains a lot of pectin. You can store marmalade in jars, pouring it while still hot. Or, at the end of cooking, place the uncured product in the molds lined with parchment and oiled with oil.

Ingredients:

• 600 g red currant;
• 350 g sugar;
• 150 ml of water.

Wash the currants, peel and let dry slightly on a towel. Fill with water and put on a small fire. Warm up and puree in a blender. Boil for 5 minutes.

We wipe the resulting mass through a fine sieve and filter through gauze folded in several layers. Add sugar and stir. We put on a low heat and bring to a boil, stirring regularly. This will prevent the sugar from burning. Boil the mass until thick: boil 4 times for 15 minutes, and cool down during breaks.

Prepare tkemali sauce

The classic version of this popular "meat" sauce includes plums. But red currant tkemali is not inferior to the original. It can be served with meat, fish, poultry, pasta and potatoes.

Ingredients:

• 0.5 kg of red currants;
• 2 small cloves of garlic;
• 25 g fresh cilantro;
• 50 ml of water;
• salt and red pepper to taste.

We go through, wash and let the berries flow around. We transfer to deep enameled dishes. Fill with water, bring to a boil, remove the foam and simmer over low heat for 10 minutes. Grind the mixture through a fine sieve

Grind the cilantro, crush the garlic and mix with salt and ground pepper. Combine all components and bring to a boil, cook for 10 minutes.

We pour the product into jars, close, turn over and wrap until it cools completely.

Close up currant and cherry jam

In tandem with cherries, a delicious and thick product will come out. For a spicy touch, add ground cinnamon or star anise.

Components:

• 600 g cherries;
• 100 g of currants;
• 400 g of sugar.

We put on low heat and bring to a boil. We remove the foam and cook for up to half an hour, stirring occasionally. Pour the finished jam into sterilized jars and roll up.

Make zucchini and currant jam

An unusual combination of vegetables and berries will give the finished dessert a delicate taste. During the cooking process, neutral zucchini will absorb the taste of currants without losing its acidity and bright colors.

Ingredients:

• 0.5 kg of zucchini;
• 200 g red currant;
• 0.5 g sugar.

Wash zucchini, peel and cut into small cubes. Dip the currants together with the herbs in a colander into the water, then cut off the stems.

Puree zucchini and berries in a blender until smooth. Transfer to a saucepan, bring to a boil and simmer for 10 minutes. Add sugar and stir until it dissolves. We remove the pan from the stove, cool it, and then repeat the procedure with boiling and cooling 2 more times. Break between cycles - 12 hours.

After that, we wipe the mixture through a sieve, boil again and roll it into disinfected jars.