I have these black currants......

chevalier

And being a good mse'er was going to put them in a pie or something. Anyway gently boiled them with some sugar. Had a taste bleugh, so acidic. So then I put in some golden syrup, that'll sort them I thought. No no chance, STILL taste acid.

So my OH suggests an acidity regulator, what a good idea I thought, those bods on the Old Style Board will know what to use, so here I am.

Thought about bicarbonate of soda, but not sure if this would leave a taste, or how much to use. The black currants, have made about a pint and a half of liquid and fibre
thanks in advance
chev

thriftlady_2

Yes, bicarb will do the trick I should think a tsp stirred in would do. Add more if it doesn't work. This was a wartime trick for making tart homegrown fruits like currants and gooseberries sweeter without using up the sugar ration.

Mind you, I'd probably just add more sugar.

Penelope_Penguin

thriftlady wrote: »

Yes, bicarb will do the trick I should think a tsp stirred in would do. Add more if it doesn't work. This was a wartime trick for making tart homegrown fruits like currants and gooseberries sweeter without using up the sugar ration.

Mind you, I'd probably just add more sugar.

Can I disagree with thriftlady If you add bicarb, it'll neutralise the vitamin C, which is one of the best things about blackcurrants.

IMHO, they're meant to be sharp - I love them, and have just found a Dorset ceral which has dried blackcurrants (and makes the milk go pink :T )

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

Can I disagree with thriftlady

I don't think that's allowed

I didn't know about the vit C being neutralised along with the acid. Blackcurrant juice was issued to children under 5 during the war precisely because of it's vit C.

Maybe if you don't like their tart taste then you're not going to like them whatever you do to them.

For more recipe ideas try here.

Penelope_Penguin

thriftlady wrote: »

I don't think that's allowed

I didn't think it was, which is why I whispered and looked embarassed I think I got away with it, though :cheesy: :whistle:

BTW, vitamin C is also known as ascorbic acid, for those who'd like the advanced Chemistry in Food tutorial

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

I didn't think it was, which is why I whispered and looked embarassed I think I got away with it, though :cheesy: :whistle:

:rotfl: :rotfl:

chevalier

thanks for the reply. I thought it would work. Do I need to heat them again to get it to react, or will it work just as well if I stir a tsp into the cold mixture?
thanks
chev

chevalier

Unfortunately I did not wait for a reply as to whether I should heat the black currants when adding the bicarb of soda. So now I have a very frothy grey mass in my saucepan. Anyone have any ideas why this is?
thanks
chev

Penelope_Penguin

chevalier wrote: »

Unfortunately I did not wait for a reply as to whether I should heat the black currants when adding the bicarb of soda. So now I have a very frothy grey mass in my saucepan. Anyone have any ideas why this is?
thanks
chev

Your citric acid has reacted with your bicarb, giving off carbon dioxide

Penny. x

brownhandbag

I would add apple to sweeten then make a crumble

thriftlady_2

Don't worry about the froth I have a few recipes (cakes mainly) which use the chemical reaction between bicarb and an acid to make a fizz which helps the cake to rise.