Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: ptarmigan on September 28, 2013, 07:38

Title: Uses for alcoholic blackcurrants...
Post by: ptarmigan on September 28, 2013, 07:38

I steeped some blackcurrants in gin and sugar and it's turned into a rather lovely liqeur. Any suggestions for the now very alcoholic currants. I thought about a frangipani tart but wondered if it would get too soggy?

Title: Re: Uses for alcoholic blackcurrants...
Post by: GrannieAnnie on September 28, 2013, 09:20

They'd be lovely on a dollop of ice cream!   ;)

Title: Re: Uses for alcoholic blackcurrants...
Post by: ptarmigan on September 28, 2013, 09:40

Nice thought - thank you!  Might coat some in chocolate too....

Title: Re: Uses for alcoholic blackcurrants...
Post by: GrannieAnnie on September 28, 2013, 12:39

now you're talking!   :) :)

Title: Re: Uses for alcoholic blackcurrants...
Post by: gypsy on September 28, 2013, 19:46

Add to your Winter sweet mincemeat

Title: Re: Uses for alcoholic blackcurrants...
Post by: Trillium on September 28, 2013, 21:27

If you have any baked goods with blackcurrants then  dribble some of your 'super juice' on top to really enhance the blackcurrant flavour.

Title: Re: Uses for alcoholic blackcurrants...
Post by: Mrs Bee on September 30, 2013, 16:57

puree and use in icecream, fools or trifles.

Title: Re: Uses for alcoholic blackcurrants...
Post by: ptarmigan on October 01, 2013, 09:56

Thank you for all the suggestions - which I am storing away for next year.  I made the frangipane tart...and it wasn't bad. Bit of a soggy bottom - the tart that is.  But all got eaten.

Title: Re: Uses for alcoholic blackcurrants...
Post by: Mrs Bee on October 01, 2013, 20:24

Quote from: ptarmigan on October 01, 2013, 09:56

Thank you for all the suggestions - which I am storing away for next year.  I made the frangipane tart...and it wasn't bad. Bit of a soggy bottom - the tart that is.  But all got eaten.

You can stop a soggy bottom by baking the pastry blind first and putting the blackcurrants on top of the frangipane ;)