Red Currant Syrup Recipes
RED CURRANT SYRUP
The Red Currant Syrup recipe out of our category Beverage! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h15m
Yield 1
Number Of Ingredients 4
Steps:
- In a pot, bring 450 ml (approximately 2 cups) water and sugar to a boil. Simmer 5 minutes. Remove from heat and add lemon juice.
- Rinse currants, strip fruit from stems, and place in sugar syrup. Lightly mash with a potato masher. Let stand about 4 hours.
- Pour mixture into clean bottles and seal immediately. To serve, place a tablespoon of syrup into a glass and top up with mineral water.
Nutrition Facts : Calories 3198 kcal, Fat 3 g, SaturatedFat 1 g, Protein 11 g, Carbohydrate 756 g, Sugar 449 g, Cholesterol 0 mg
RED CURRANT PUREE
This red currant puree is used in red currant Champagne cocktails, a great drink to serve at any celebration throughout the year.
Provided by Martha Stewart
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place currants, sugar, and 2 tablespoons water in a medium saucepan over medium heat; stir to combine. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until soft, about 15 minutes.
- Strain mixture through a fine mesh sieve set over a medium bowl, pressing on solids with a spatula or the back of a wooden spoon to extract liquid. Discard solids and chill liquid before using. Red currant puree can be refrigerated in an airtight container for up to 7 days.
RED CURRANT JAM
Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.
Provided by Ashley Adamant
Number Of Ingredients 2
Steps:
- Prepare the red currants by either stemming them by hand to retain their seeds, or running them through a food mill to remove their stems and seeds.
- Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer). Bring to a simmer.
- Add sugar to the pot and stir to dissolve. Feel free to add between 1/2 cup and 2 full cups of sugar based on your own tastes.
- Simmer the jam for about 5 minutes until it begins to set.
- Ladle into sterilized jars and store in the refrigerator, or process in a water bath canner for 10 minutes.
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- Rinse the berries under cold running water. Place them inside the smaller of two saucepans, along with the water.Place this pan inside a larger pan that has been half-filled with water to create a double boiler (see above for more info on this). Put the pans on the stove and bring the bottom pan to a gentle boil.
- After 10 minutes, use a fork or a potato mashed to squash the currants down, to extract all the juice from the fruit.Return the pans to the heat and cook for another 10 minutes (20 minutes total).
- Carefully pour the fruit and all the juices through a 'nut milk bag' (see above) or a sieve lined with a piece of clean muslin, into a jug.
- Measure the juice, using cold water to top it up to 560ml (1 pint) if necessary. Pour this into a clean pan and add in 250g sugar.Put back on the heat and stirring constantly, very gently dissolve the sugar. DO NOT let it simmer or boil.
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- Strain the juice through a fine mesh strainer into a saucepan. Press the mixture and move it around with a rubber spatula to get all of the juice through.
- Add sugar and salt to the saucepan and put it over medium heat. Cook until the sugar dissolves and the juice thickens slightly. This should take about 10 minutes. Taste and adjust for sweetness. If adding more sugar, let it dissolve and cook the mixture to your desired thickness. Skim the foam off the top.
- Pour the syrup into a jar or Tupperware container. This recipe should make about a pint of syrup and will last in the fridge up to 2 weeks. Let the syrup cool completely before covering with a lid.
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- Place your washed fresh redcurrants into your bucket, add in the water and the citric acid. Mix the whole content well with a spoon. Close with the lid and let it stand for two days. During the two days, mix occasionally with the spoon for a minute and always close the bucket with the lid.
- Two days later, the berries will have lost some of their gorgeous red colors. At this point add in the sugar and the sorbic. Mix the whole content well again so that the sugar is well dissolved.
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