Rows and rows of them!
Aren’t they beautiful?
I was going to make something with them, but by the time I got home this evening, Frank had eaten half of the quart.
I still have a couple cups of fresh red currants.
All of the bushes and canes were surrounded in poison ivy. We washed immediately after – but I’m still praying that none of us get it.
Does anyone have a recipe for red currants? Fresh red currants?
I’d love to make something with them, but the internet recipes are rather sparse- and my recipe books all call for dried currants.
I was thinking of incorporating them into a simple syrup and then using them in cookies and drinks – frozen of refrigerated , they would keep for a good while.
But I’d rather follow a fantastic recipe for a time honored favorite or a new creation.- Anyone have such a thing they would like to share?
They are lovely – I’m glad I picked them just to look at them!
But I’d like to eat them even more.
They great, but they taste very sour. Your ideas sound very good.
Seems like I remember reading about currrant cordials and currant jelly in books about Victorian times. I wonder if you found a cookbook from that era if you’d have any luck. Or possibly from Victoria magazine. The berries are such a lovely red!
Heidi, redcurrant jelly! We make lillypilly jelly, which is our version of redcurrant, and then use it as an ingredient in glazes, onion marmalade and with roasts.
Adrienne, I thought they were so very beautiful ,as well!
Celia- Can I make red currant jelly with only two cups? I need to go back and pick some more- drat that poison ivy!!
Yes- I am going to make the jelly, I think.
Heidi, here’s the recipe from Pam Corbin Preserves book.
Wash currants, leaving them on their stalks – no need to top and tail. Put in preserving pan with 400ml water, simmer until very soft and all juice released – about 45 mins. Strain through jelly bag for several hours or overnight (don’t poke or prod or you’ll get cloudy jelly).
Measure juice, put in cleaned preserving pan and bring to boil. For every 600ml juice add 450g sugar, adding only when juice is boiling. Stir until sugar dissolved, ensuring side of pan is free of crystals, then boil rapidly for about 8 minutes or until boiling point is reached. Remove from heat and stir to disperse any scum (we usually skim), then pour into sterilised jars (we usually then hot water process).
On Canada Day, we went to a historical village nearby and there was a volunteer there that was crushing the currants to make pink lemonade. She just had about a half of a cup of currants in a bowl and was smashing them with a wooden spoon. I didn’t get the full plan for the currants as I only overheard her say that she was going to use it to make pink lemonade later that day. Sorry I can’t be of more help. Hope you found something delicious to make!!
As for the black raspberries, the boys and I found a trail not too far from here that has loads of wild black raspberries! We go several times a week with our little containers to fill up, a water bottle to rinse of the possible bird poop (they’ve got issues with this possibility right now), and then we enjoy sunwarmed black raspberries right there! None of them have made it back home yet! 🙂