Red currant recipes: from jam to marmalade

The surprising taste and unique aroma of red currant, it would seem, is known to everyone, however, in order to describe it, many do not have enough words - so in this berry there are many shades of smell and taste that it is difficult to list without forgetting anything. As they say, how many people, so many opinions: to some people red currant seems refreshingly sour, for someone it is astringent and astringent, and someone finds this unusual sweet berry with a heady aroma. All opinions agree on only one thing: whatever red currant recipes offered to use for processing, each resulting delicacy will necessarily become magical for all senses.

From the currant can be prepared anything from the compotes, fruit and jam, to the filling in pies and patties and a magnificent sauce that emphasizes all aspects of the taste of meat dishes. The easiest way to treat this berry is the following, telling how to prepare a currant jam recipe. It is necessary to take ripe currant berries (950 gr.), Granulated sugar (900 gr.) And water (350 ml.). Berries need to be sorted out, rid of all twigs and leaves, rinse and pour out into cold water in a saucepan. When the water boils, a little brewed currant can be wiped through a sieve, returned to a pan and covered with sugar, then cooked on low or medium intensity for half an hour (from the boiling point). Mass, after the appointed time, decreased in size and thickened, still hot should be poured into cans (previously sterilized) and tightly rolled under the lids. Such jam-jam turns out not only very tasty, but also useful (as well as other dishes, which create red currant recipes), as it preserves all the useful vitamins contained in ripe berries.

Another delicacy from the currant is a wonderful mors, capable of cooling in the summer heat and recalling the flowering summer in the cold season. To cook it, you need red currant (300 grams), water (900 ml.) And a little sugar (100 g.). First you have to work hard to separate all berries from twigs-brushes (no matter what redcurrant recipes offered, without this item you can not do), after which they can be washed in cold water, dried, put in a bowl and lightly mashed. It is best to use a wooden spoon for this, since the metal is able to destroy all vitamins in currant berries. Berry mass should be slightly diluted with boiled water, then sent to a sieve and squeeze juice, which then moves to the refrigerator. At the same time, the mashed currant must be poured hot water and in a dish with thick walls bring to a boil. After 8-10 minutes, the broth is removed from the fire and filtered, mixed with sugar. When the broth cools down, this excellent recipe of currant from the currant recommends mixing it with chilled juice and sent to the fridge before use.

A sweet tooth (as well as those who follow the figure, but from time to time can not deny yourself the pleasure) will definitely enjoy a fragrant currant jujube, no less useful than tasty. It requires the following ingredients: currant (red) (1 kg.) And sugar (600 g.). One of the variants of this recipe suggests to steam the ripe berries in a sauté pan under a lid with a little water, so that the softened mass can be rubbed through a sieve, then mixed with sugar and cooked again until it is completely ready and thick. The second option - to wipe the fresh berries and, putting them in a hot and thick sugar syrup, cook until the marmalade becomes thick.

Red currant recipes can offer a variety of - the result is one: delicious treats, useful and fragrant, filled with the sun, like the berry itself, from which they are cooked.