Red Currants

[Malk]

Another surprise success this year. I managed to cover my red currant bush before the bird's got their greedy gubs on them. But now I have a big bowl of red currants and don't know what to do with them. Someone suggested using them with my strawberries to make jam, but that won't use all of them. So any suggestions. Not jelly as I have jam left from last year and am planning on making strawberry. Something different.

I have left some on the bush for the birds, to reward them for their good behaviour.

Ta,
Malk

[peter]

Summer pudding.

Some sort of liquer, Redcurrent Gin.
Sounds rather Dutch methinks.

[Chez]

Hello Malk

I had (and have) the same problem! Last year I foudn a German recipe for Redcurrant Pie, using egg whites. And redcurrants of course! It went down very well last year. Sweet, but with a real tanginess from the redcurrants. If of interest, let me know and I will post it for you.

And how about Redcurrant Ice Cream or sorbet?

[Jude]

Picked 16lb the other night and spent hours de-stalking and bagging for freezing.This was off my five ancient bushes that I've managed to renovate so am very pleased as I find I can never have too many. They are superb simply gently stewed with blackberries or blackcurrants and sugar, served warm(ish, not hot) and ice-cream or cream. They also look gorgeous fresh with their stalks left on hanging over the edge of the seving bowl of most summery type desserts eg. sorbets, compotes etc.
Then there's redcurrant jelly of course, which is what roast lamb is made for!

[Malk]

Chez,

I'd appreciate the pie and ice cream recipes if you have them. I found a muffin recipe I might try as well as we're big muffin fans around here - well I am at least.

Thanks

[Chez]

Malk, Redcurrant Pie recipe now in 'Recipes' section. Ice cream recipe is Delia's - http://www.deliaonline.com/recipes/blac ... 14,RC.html and I just swap the blackcurrants for red.

[Primrose]

I use my surplus soft fruit to make fruit syrups which are delicious in winter as a hot drink with a slice of lemon or for pouring over ice cream and puddings. Use virtually any combination of blackberries, raspberries, red, black or white currants. Simmer the fruit & strain through a jelly bag (or pair of old tights in an emergency). Add approx 8 oz sugar for each pint of juice. Heat until sugar is dissolved but do not boil. Pour hot syrup into hot bottling jars or glass bottles which have been sterilised for 10 mins in a warm oven. Add half a dissolved Campden tablet to each bottle to keep sterile. (Campden tablets are used to steriise in winemaking and can often be bought from a good chemist shop).