Content
- 1 What can be cooked from red currant
- 2 How many red currants are boiled
- 3 Homemade red currant recipes
Red currants are known for their high content of ascorbic acid. It is rich in coumarins and natural pectins, which make the berry suitable for making jams, jellies, compotes for the winter. Beneficial substances remain in fruits even after heat treatment. The best recipes for harvesting red currants for the winter are based on the use of ripe undamaged berries.
What can be cooked from red currant
The recognizable taste of the fruit is distinguished by a noticeable acidity. It is blended with currant aroma and pulp sweetness. This characteristic forces culinary experts to experiment, combining red currants with different products. Berries are used to prepare sauces for desserts or baked meat, make refreshing drinks, and add to alcoholic cocktails.
The best recipes for red currants are preparations for the winter. This is due to the content of natural pectin in the fruits, which contributes to the natural thickening of the consistency of jams, makes the jelly silky and uniform without the addition of additional thickeners.
It is customary to process the berries for the winter without additional cooking. Raw fruits, ground with sugar, retain their beneficial properties and can be stored in the refrigerator for a long time.
Jam, jams and jellies from red fruits for the winter are cooked in the traditional way and put away in cellars or cellars.
How many red currants are boiled
There are several options for making jam for the winter. One of the most popular recipes is the five-minute preparation. This method allows you to boil the berries to a boil and immediately remove them from the stove. The whole process takes 5 to 7 minutes. The resulting hot mass begins to gel as it cools.
Some recipes involve boiling berries with sugar. In this way, a denser consistency is achieved. According to this recipe, red currants are cooked over low heat for no more than 25 minutes.
Homemade red currant recipes
Homemade jams and jellies are no match for store-bought products. Housewives themselves choose the method of preparation for the winter, fully control the process and know everything about the composition of their workpieces. Jams and preserves from stores often contain increased amounts of thickeners, special preservatives that increase shelf life.
If the red currant blanks for the winter have passed the test of time and are liked by family members, they are included in the collection of homemade recipes used annually.
Sugar Red Currant Recipe
Berries are harvested for the winter according to different recipes, but the underlying technology remains the same for all options. The fruits are sorted out, removing small branches and debris, then they are poured into a basin with warm water, washed. After they take out the fruits in portions, for convenience, use a colander or a small sieve.
When excess water drains, red currants are processed using one of the following methods:
- twisted with a meat grinder;
- crush the berries with a crush;
- interrupted with a blender.
1.3 kg of sugar is poured onto 1 kg of processed berries.The sweet mass is left for 1 hour to extract the juice. After that, the composition is mixed and placed on the stove. The jam is brought to a boil, the foam is removed and heated for another 10 - 15 minutes, stirring constantly from bottom to top.
For further storage for the winter, the finished dessert is poured into prepared hot containers, then covered with lids.
Red currant jam recipes for the winter
Red currants can be prepared for the winter in the form of jelly. It is used as jam for tea parties, as well as for baking, decorating desserts.
Red currant jelly for the winter
For red currant jelly for the winter you will need:
- berry - 1 kg;
- sugar - 1 kg;
- water - 200 ml.
Pour red currants with water, boil until softened. Hot fruits are ground through a fine sieve with a spoon or silicone spatula. The cake is removed, and sugar is added to the resulting thick liquid and boiled over low heat for about 30 minutes. Hot jelly is poured into sterilized glass jars, rolled up with lids and removed to cool at room temperature.
Video recipe on how to make berry jelly:
Red currant jam with oranges
Additional ingredients enhance the sweet and sour taste of the currant and make it richer. For 1 kg of berries, 1.2 kg of sugar and 1 kg of oranges are taken. Chop currants and oranges, sprinkle with sugar. The mixture is left for 1 - 2 hours until the crystals are completely dissolved. Then the composition is mixed, processed again with a blender and boiled until boiling. Hot jam is poured into prepared jars, closed.
Currant-gooseberry jam
These types of fruits ripen at approximately the same time, so the addition of gooseberries to currants comes as no surprise. The taste of the preparation for the winter is distinguished by unusual shades, the color of the jam becomes amber as it is cooked.
The fruits are taken in equal portions. 1.8 kg of sugar are added to the total mass of 2 kg of fruit. The berries are ground through a sieve separately, then the resulting puree is combined. Fall asleep with sugar, boil over low heat until boiling. Then remove the foam, remove to cool. The cooking process is repeated.
Red currant sweets recipes
In addition to harvesting red currants for the winter, there are recipes for making sweets. Fresh fruits are used for them, as well as pre-prepared jellies, jams, preserves.
Homemade marmalade
For the preparation of dessert take:
- 1 kg of fruit;
- 100 ml of water;
- 450 g of sugar or powder.
The fruits are boiled until soft with a little water, then grind through a fine sieve.
The resulting puree is seasoned with sugar, mixed, boiled until thickened. The mixture is cooled, poured into prepared molds: silicone or for ice. Leave to harden for 6 hours. Then the marmalade is taken out of the molds, rolled in powdered sugar.
Berry sorbet
This delicacy is prepared in portions:
- 150 g berries;
- icing sugar - 2 tbsp. l .;
- water - 0.5 tbsp.
Fruits are poured with water, mashed with an immersion blender. Pour icing sugar, mix. The resulting mass is poured into a wide form with low sides, put into the freezer. The puree is stirred every hour, changing its solidifying structure. Dessert is ready to eat in 4 - 5 hours.
Berry Kurd
Red currant has a slightly sour taste. The combination of acidity and sweetness makes the product suitable for making Kurdish cream, which is considered one of the most interesting berry-based desserts. Required Ingredients:
- berries - 600 g;
- sugar - 400 g;
- lemon juice - 2 tbsp. l .;
- vanillin, vanilla sugar;
- 1 egg;
- 6 yolks;
- 100 g butter.
Juice is squeezed out of the boiled fruits by grinding through a medium-sized sieve. Sugar is poured into the mixture. Dissolve butter over low heat, add lemon juice, vanillin, cooled currant syrup. The composition is boiled, then it is cooled. Eggs are separately beaten and introduced into the berry blank with constant stirring. Put the resulting mass on the stove, cook until thickened, avoiding boiling. The resulting Kurd is poured into small containers, cooled and put into the refrigerator.
Red currant drinks
From red currants, you can prepare drinks for the winter, following the step-by-step instructions. The traditional recipe for making compote is not advised to change in order to get a classic drink loved by everyone.
Compote
For 1 jar with a volume of 3 liters, take 300 g of berries.
Cooking sequence:
- Banks are filled with water up to the neck.
- Leave for 30 minutes. for insisting.
- The water is drained, sugar is added to it at the rate of 500 g per jar.
- The syrup is boiled for 5 minutes, the currants are poured with the resulting hot liquid.
- Banks are rolled up, turned over until they cool completely.
Morse refreshing
To prepare fruit drink, 100 g of fruits are poured with 100 g of sugar, pressing down with a spoon until the berries soften. The mass is left to infuse for 20 - 25 minutes. Then pour 400 ml of carbonated water, add mint leaves, mix. The drink is served with ice and a circle of orange or lemon.
Terms and conditions of storage of red currant blanks for the winter
Blanks in sterilized banks are stored for about 2 - 3 years. Hermetically sealed with metal lids, they prevent possible fermentation or mold growth of the finished product.
When storing, follow the basic rules:
- remove canned food away from direct sunlight;
- do not leave cans next to heating appliances;
- do not store blanks in the compartments for freezing food.
For blanks for the winter, it is important to maintain an optimal temperature regime, avoiding noticeable jumps. The thermometer reading should be between +2 and +10 ° C. The basement storage room is ventilated or provided with constant air circulation with a fan.
Raw jams are stored in the refrigerator to prevent fermentation inside the piece.
Conclusion
The best recipes for harvesting red currants for the winter involve the use of whole berries to the full degree of ripeness. Short heat treatment allows you to preserve the beneficial properties of the fruit. And the content of natural pectins in the berry makes the blanks jelly-like and pleasant to taste.
