Red currants are tart and flavorful berries that can be used in a variety of recipes, from sweet to savory. Here are three delicious red currant recipes to try:
1. Red Currant Jam:
Ingredients:
4 cups red currants, stemmed and washed
2 cups granulated sugar (adjust based on tartness of currants)
1 tablespoon lemon juice
Instructions:
In a large pot, combine the red currants and granulated sugar. Let the mixture sit for about 1 hour to macerate.
Place the pot over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the currants break down and the mixture thickens. This can take about 20-30 minutes.
Add the lemon juice and continue to simmer for an additional 5 minutes.
Use a potato masher or spoon to crush the currants and achieve the desired consistency.
Once the jam has thickened to your liking, remove the pot from the heat.
Transfer the jam to sterilized jars, leaving a bit of space at the top. Seal the jars with sterilized lids and bands.
Process the jars in a boiling water bath canner for about 10-15 minutes to ensure proper sealing.
Allow the jars to cool before labeling and storing in a cool, dark place.
2. Red Currant Scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup buttermilk
1/2 cup red currants
1 teaspoon vanilla extract
1 beaten egg (for egg wash)
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the red currants.
In a separate bowl, mix together the buttermilk and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface and gently knead a few times until it comes together.
Pat the dough into a circle about 1 inch thick. Use a round biscuit cutter to cut out scones and place them on the prepared baking sheet.
Brush the tops of the scones with beaten egg for a golden finish.
Bake in the preheated oven for about 15-18 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly before serving.
3. Red Currant Sauce:
Ingredients:
2 cups red currants, stemmed and washed
1/2 cup granulated sugar
1/4 cup water
1 teaspoon lemon zest
Pinch of salt
Instructions:
In a saucepan, combine the red currants, granulated sugar, water, lemon zest, and salt.
Cook the mixture over medium heat, stirring occasionally, until the currants burst and release their juices. This can take about 10-15 minutes.
Use a spoon to gently press the currants and help extract more juice.
Once the currants have broken down, remove the saucepan from the heat.
Strain the mixture through a fine mesh strainer into a bowl, using a spoon to press out as much liquid as possible. Discard the solids.
Let the sauce cool before transferring it to a container. Store the red currant sauce in the refrigerator.
Red currants can also be used in various other recipes, including pies, tarts, desserts, and even as a garnish for salads and savory dishes. Enjoy experimenting with these versatile berries!
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