Red currant is not as popular as its black "relative", but absolutely undeservedly. It has a pleasant refreshing taste, and the content of vitamin C in it is not much less than in the black currant. But summer does not last forever. Therefore, recipes for red currant blanks for the winter will be more than relevant.
Freezing rules for berries
If you do not want to bother with cooking jam or jam, you will certainly be interested in tips on how to freeze the red currant for the winter. To do this, it is necessary to wash and dry the berries thoroughly, and then gently separate them from the bunches. Then spread the red currant in one layer on a platter and put on a quick freeze. When it hardens, pour it into a tight plastic bag or plastic container and put it in the freezer.
Jelly from red currant for the winter
This is a wonderful alternative to the classic jam. It can be used not only for tea, but also spread on bread, add to desserts, soufflé, porridges. This way of preparing red currants for the winter is very fast and will not give the hostess much trouble.
Ingredients:
- red currant - 1 kg;
- water 50 g;
- sugar - 850 g.
Preparation
Wash and dry the berries, remove them from the twigs. Put currant in a deep saucepan and pour water. Turn on the middle fire and do not forget to stir constantly. When the berries begin to gradually burst from the heat, pour them into a cracker so that they quickly start the juice.
After boiling it should be boiled for another 5-7 minutes, without stopping stirring. Then quickly strain the hot mashed potatoes through a fine sieve. To make the jelly homogeneous and transparent, do not apply excessive force, squeezing all the flesh from the berries: just lightly press them with a spoon, helping the flow of juice. In the resulting juice, pour the sugar and cook until until the spoon or spade is placed on the bottom of the pan there is a noticeable path. Pour the finished jelly over the sterilized jars, roll them up or close them with plastic covers. Store it in a cellar or refrigerator.
Recipe for compote of red currant for the winter
If you want the taste of summer to please you and long cold winter evenings, you can mothball this slightly tart, but very fortified, redcurrant cooling drink. Such preparations from a red currant for the winter recommend to use as often as possible with influenza and ARVI.
Ingredients:
- water - 9 l;
- red currant - 500 g;
- sugar - 900 g.
Preparation
We set the water to bask, and at the same time we clean the 3 liter cans and place them in the oven at a temperature of about 120 degrees for 20 minutes. Then let the container cool down. My currant and clean it from the tails, after which evenly (for 150-200 g), distribute it to the banks.
In the boiling water, gently slowly pour sugar, without stopping stirring, until it is completely dissolved. The syrup should be left for about 5 minutes. In the jar we pour a little of the syrup first so that it does not crack, and then top up it. We roll up the jars, turn them over and place them under the blanket (in a warm and dark place). In a day, compote can be obtained, but it is better to consume it only after a couple of months.
Red currant jam for the winter
The recipe for the classic dish, familiar to all of us since childhood, will allow us to maintain health and not get sick even in winter, when the body is difficult to get vitamins from food. An additional bonus will be an amazing sweet taste with notes of sourness.
Ingredients:
- red currants - 1.5 kg;
- sugar - 1 kg;
- cherries without stones - 500 g.
Preparation
Dip currant in boiling water, cook a couple of minutes, then wipe through a sieve until a homogeneous puree-like mass is obtained. Put sugar in mashed potatoes, put on a plate on a medium heat and cook until thick. Then add the cherry, cook jam until ready (15-20 minutes), stirring occasionally, and roll it in sterilized jars.