Redcurrants

Primrose

Just harvested more redcurrants than I know what to do with. I'll be freezing them but looking for some simple but interesting easy desserts which don,t use too much sugar please

[Deleted User]

Danish 'Shaken Redcurrants' are delicious, just take the currants off the sprigs and put them into a glass jar with a screw lid after you've washed them and then add as much or as little sugar as you want to, put the lid on and give the whole thing a vigorous shaking. Leave it to stand for half an hour and then give another shake and pop into the fridge to stand until the next day. It is so easy, the sugar and soaking in their own juice make the redcurrants tender and it's really lovely on oats with milk for breakfast, yoghurt with the shaken redcurrants stirred through or over ice cream as a dessert.

Primrose

That,s an interesting idea. Thanks. I tend to relegate porridge to the winter months but it,s really a healthy all year round breakfast so will give it a try.
My vegetable and fruit garde, although not huge, seems to be cropping well this year and I hate to see my efforts go to waste. Unfortunately with only two of us this surplus does tend to build up and right now the mini cucumbers and courgettes are reaching embarrassing proportions, even though I,m giving some away.

I keep wondering what my mum would have done with it all in wartime with two kids to feed, sugar on ration and no freezer in which to store the surplus.

[Deleted User]

I think wartime housewives would have made them into fruit pies and perhaps used saccharine which was widely available to sweeten them. It would have been potato pastry too and a double crust pie would have filled up corners in tums very nicely indeed with custard!

Danish summer breakfast would be oat flakes (porridge oats to us) with whole milk and the shaken redcurrants, no processing just oats in a bowl, cover with milk and add redcurrants to taste! easy and very quick and very delicious too!

VfM4meplse

Is drying them out an option?

I find redcurrents nasty and sharp - and as such inclined to ruin a good compote - but could cope with them in a dried fruit mix.

Farway

VfM4meplse wrote: »

Is drying them out an option?

I find redcurrents nasty and sharp - and as such inclined to ruin a good compote - but could cope with them in a dried fruit mix.

Never tried drying but I guess the pips would be a problem once dried, more pip than flesh IYSWIM

ancientofdays

I just like them mixed in with other soft fruit, if nice and ripe, they shouldn't be too share, though I do admit that I don't have a very sweet tooth.

Redcurrant jelly is a very useful kitchen staple, it does use lots of sugar but you use very little of the jelly at a time.

Out,_Vile_Jelly

From this year's redcurrant glut I've made redcurrant & red onion chilli relish, and jelly.

I've frozen the rest and am aiming to try this when I get a moment: https://www.theguardian.com/lifeandstyle/2018/may/29/tamal-ray-recipe-for-pistachio-and-redcurrant-frangipane-tarts although I don't own a food processor so may have to rethink.

I've also used redcurrants with apples in a lattice pastry tart.

grunnie

I make redcurrant jelly. Fill your largest pan with redcurrants ( or use white currants) add 1 pint of water. Bring to the boil and boil till soft. Strain though a jelly bag or a bit of muslin in a sieve. For each pint of liquid add half a bag of sugar and boil for 15 minutes or till it will set. It is a lovely pink colour even if you use white currants. I pot it in recycled small mustard jars and we use it a teaspoon at a time in salads and sandwiches.

Stoodles

I freeze them to use in porridge for the rest of the year - added before I microwave the oats and milk, so they get well cooked. It's my standard breakfast and I miss them when they run out.



For a special occasion, these tarts are amazing, but the pastry is a beast to handle. The brown sugar in the filling really enhances the currants

https://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/


I also make redcurrant and apricot jam, using dried apricots.It comes out a lovely clear blush colour. I can't recall where the recipe came from originally, now I just improvise.



also cordial based on these recipes
http://mrsmacolsson.blogspot.com/2009/07/redcurrant-cordial-rodavinbarsaft.html
http://thequincetree65.blogspot.com/2010/07/redcurrant-cordial.html


You can also throw a handful into savoury salads instead of pomegranate, particularly nice in potato or pulse based salads.


I tried this sorbet - OH loved it but I was underwhelmed
https://www.deliciousdays.com/archives/2005/07/28/red-currant-sorbet/


and this thread has some suggestions
http://www.allotments4all.co.uk/smf/index.php?topic=62000.0