ROODE KRENTENBRIJ - RED CURRANT SOUP
According to the cookbook, Michigan Dutch housewives are famous for their beautiful rose-colored fruit soups. If you can't find red currants, other berries or grape juice may be substituted. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 12h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the barley overnight in one cup of water.
- Wash and stem the currants, add the sugar, water, and stick of cinnamon.
- Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
- Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
- Chill.
Nutrition Facts : Calories 184.5, Fat 0.2, Sodium 50, Carbohydrate 46.5, Fiber 3.9, Sugar 38.9, Protein 1.5
RED CURRANT SOUP
Make and share this Red Currant Soup recipe from Food.com.
Provided by CoffeeMom
Categories Fruit
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mash the currants through a colander.
- Put the juice in a pan and add two cups water, cinnamon stick, lemon juice and heat.
- Add arrowroot to one tbsp water and blend until smooth. Add to pan.
- Heat until boiling, stirring constantly.
- Serve.
Nutrition Facts : Calories 78.5, Fat 0.2, Sodium 4.8, Carbohydrate 19.4, Fiber 5, Sugar 8.4, Protein 1.6
REDCURRANT SORBET
Try this refreshing redcurrant sorbet for an alternative low fat dessert
Provided by Lesley Waters
Categories Dessert, Dinner, Lunch
Time 40m
Yield Makes 4 small portions
Number Of Ingredients 3
Steps:
- Remove redcurrants from stems, wash and put in a pan with 2 tbsp water. Bring to the boil, lower the heat, cover and simmer for 5 mins until softened. Push through a sieve to make a purée. Stir in the elderflower cordial and set to one side to cool.
- Put the caster sugar in a pan with 300ml/½pt water and leave over a low heat for 5 mins until the sugar dissolves. Raise heat and boil for 10 mins.
- Tip redcurrant mixture into syrup and mix. Return to the boil, turn down and simmer for 2 mins. Cool, pour into a container and freeze for 3-4 hrs until frozen. Scoop into glasses and top with redcurrants.
Nutrition Facts : Calories 178 calories, Carbohydrate 46 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
RED CURRANT JAM
Preserve fresh red currants with this tangy jam recipe from "Mes Confitures: The Jams and Jellies of Christine Ferber."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight.
- Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
- Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set aside.
- Pass currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming surface. Check set on a candy thermometer -- it should reach 220 degrees.
- Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
- Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
- Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lids until jars have cooled completely.
- Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.
REDCURRANT & RED ONION RELISH
Fantastic with goat's cheese, sausages or cold meats
Provided by Good Food team
Categories Condiment, Lunch, Snack, Supper
Time 55m
Yield Makes one 400g pot
Number Of Ingredients 10
Steps:
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium
RED CURRANT FOOL
Red currants are as enticing in appearance as they are in taste; their bold, bright flavor balances the richness of whipped cream in this traditional dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.
- Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.
- In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.
RED CURRANT CURD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
- Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
- Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
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20 BEST RED CURRANT RECIPES FROM JAM TO TEA - INSANELY GOOD
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5/5 (1)Published Oct 2, 2022Category Recipe Roundup
- Red Currant Muffins. If you love fresh, fruity muffins, you need to whip up a batch of these red currant muffins. Nothing beats a homemade muffin, especially when they’re as good as these!
- Red Currant Jam. This delicious red currant jam is perfect for your morning toast. There’s no better way to start the day! It’s also absolutely scrumptious in winter cookies.
- Red Currant Yogurt Cakes. Looking for an easy cake recipe for the weekend? These red currant yogurt cakes are just the ticket! The sponge is pillowy-soft and lightly flavored with just a touch of lemon zest.
- Red Currant Crumb Bars. I adore crumbly fruit bars because they’re effortless to make and can be modified in a snap. It’s as easy as spreading your choice of jam – in this case, red currant – over a shortbread or oaty base and adding a layer of crumb to the top.
- Red Currant Syrup. Jazz up your favorite cocktails and mocktails with this stunning red currant syrup! Also known as red currant cordial, it’s made with fresh currants, sugar, and Citric and Sorbic acids.
- Red Currant Ice Cream. This pretty pink homemade ice cream is creamy, dreamy, and oh-so-delicious. It’s the perfect balance of sweet and tart, and that’s all thanks to those fresh red currants.
- Red Currant Chutney. Vibrant and full of zest, this red currant chutney is the ultimate sweet and spiced preserve! A cross between Indian and European chutneys, it has a jam-like texture and is packed with spice.
- Hibiscus and Redcurrant Iced Tea. On those blisteringly hot days, nothing is as refreshing as this hibiscus and red currant iced tea. Tart, fresh, and cooling, it’s super unique and Insta-worthy to boot.
- German Red Currant Cake (Johannisbeerkuchen) This German cake is ideal for summer BBQs and brunch. I mean, just look at it! Those berries are so bright, you just want to dive in with a fork.
- Red Currant Caipirinha. Looking for a new summer cocktail? This red currant caipirinha is a wonderful, tart twist on a classic drink. Brazil’s national cocktail usually features lime juice with cachaça, a type of rum that some say tastes a little like silver tequila.
22 VIBRANT RED CURRANT RECIPES - HALF-SCRATCHED
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- Red Currant Jelly. Red currant jelly is one of the simplest and tastiest recipes to make with this ruby red fruit. Follow the recipe for this delicious vibrant Red Currant Jelly by The Daring Gourmet made without pectin and see how easy and delicious it is.
- Red Currant Grilled Chicken & Vegetables. This flavorful Red Currant Grilled Chicken & Vegetables by The Food Blog makes a lovely summer-inspired meal with a difference.
- Red Currant Caipirinha. Meet your new favorite summertime cocktail. This sweet and tangy Red Currant Caipirinha by Olivia’s Cuisine is a fabulous twist on a classic Caipirinha.
- Red Currant Crostini with Goat Cheese. These moreish Red Currant Crostini with Goat Cheese by Girl Heart Food are simply irresistible. Toasty sourdough bread is topped with creamy goat cheese, minced fresh chives and rosemary, red currants and a drizzle of honey.
- Red Currant Salad. How beautiful is this Red Currant Salad by Green Evi? This delicious and vibrant green summer salad is topped with fresh herbs and toasted almonds and drizzled with sweet and tart red currant dressing.
- Fresh Red Currant Sauce for Meat and Fish. This Fresh Red Currant Sauce for Meat and Fish by Just a Little Bit of Bacon is such a versatile recipe. Enjoy this tangy fresh red currant and port recipe with pork, venison, duck, salmon, chicken, and any other delicious ways you can think of.
- Red Currant Chutney. This Red Currant Chutney recipe by Masala Herb is a tasty fusion of Indian chutney and European jam. You will love the tart, sweet and zesty flavors in this savory vibrant berry preserve.
- Warm Roasted Squash Salad With Red Currants and Maple Tahini Dressing. Packed with some plant-based goodness is this Warm Roasted Squash Salad With Red Currants and Maple Tahini Dressing by Killing Thyme.
- Red Currant BBQ Sauce. How about this seriously delicious Red Currant BBQ Sauce by Lord Byron’s Kitchen? The tartness of red currants makes them a perfect ingredient in this smoky and sweet sauce we are sure you will love.
- Red Currant Peach Pavlova Nests. These delightful Red Currant Peach Pavlova Nests by Beyond Sweet and Savory are the ultimate summer treat. The flawless crunchy meringue with chewy marshmallow centre is filled with lightly sweetened whipped cream and tangy creme fraiche and topped with fresh tart red currants and sweet peaches.
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