Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: LittleRedHen on June 27, 2013, 13:16
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Hi everyone! We inherited about nine currant bushes on our allotment and they're fruit are just starting to ripen. What can I use the berries for? We seem to have black currants and one bush of red currants. Thank you!
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Me? Wine and jam as OH doesn't like currants. But as I'm trying to lose weight, both the wine and jam are taboo at the moment! :( :(
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Fresh in fruit salad, jam, jellies, coulis, added to ice-cream in swirls, muffins and cakes, crumbles with apple, add to vodka...list goes on. You lucky thing! Wish I had more.
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Wow! I had no idea! I guess I'll be getting the old wine making stuff out again! Not to mention the jam stuff. I cant wait to try them in muffins! I bet they are every bit as good as blueberries!
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I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie :tongue2: If you make your own you can control the sugar
I like blackcurrant compote on anything. Blackcurrant cordial is good too. I should think a cheesecake would be a goer as well. Then there's a sauce for pork! The possibilities are endless :)
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Jelly, jelly and jelly there are never any left after that. I just love blackcurrant jelly on a nice roast
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I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie :tongue2: If you make your own you can control the sugar
Me too! I use probably about half the sugar that most recipes suggest - I like my jams and jellies to be tart and fruity!
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Redcurrants are great in a summer pudding and match very well, in any form, with raspberries. I like them just sprinkled over a bowl of plain vanilla ice cream too. :)
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I grew up with redcurrants in something my Mum calls eggydosis - raw egg whipped with sugar till really fluffy and pale. Unbelievably tasty!
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I had no idea . . . . . If I make jam or jelly, how are they for pectin? Should I just buy jam sugar and get on with it?
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I've never needed pectin - just fruit, sugar, teeny bit of water.
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I love blackcurrant jam. It is the bees knees as far as I'm concerned. I still eat jam Grannie :tongue2: If you make your own you can control the sugar
Me too! I use probably about half the sugar that most recipes suggest - I like my jams and jellies to be tart and fruity!
Does it still set okay with less sugar? I know blackcurrants are good pectin wise, but I have still had the odd failure where it's not set! :( :(
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The only 2 times it hasn't set in 10 years making it are when I added a bit of water late in the boiling ( ::) ) and when I thought it would be a jolly wheeze to add some port to the jelly. Both of them worked really well as ice-cream sauce though!
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Blackcurrant and redcurrant jelly for me becuase I am too lazy to top and tail the little beggars. As Beetroot Queen says, you can't beat blackcurrant jelly on toast.
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I do a lovely jelly from raspberry/red currant blend. Yummm, so tasty. I can't handle the seeds so the jelly works for me. Once my black currants are up to production quantity I plan to make lots of black currant juice.
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Meringue base, vanilla ice cream, hot blackcurrants over the top. Yum.
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I like my jams and jellies to be tart and fruity!
Me too :) Tart jam and jelly works well in savoury cooking as well. I mix it half and half with balsamic vinegar (the cheapest supermarket ones are fine, don't waste anything better on it) and spread over meat or fish when almost cooked. 10 minutes more in the oven, or 5 under the grill turns it into a great sweet and sharp glaze that livens up a meal no end :)
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Meringue base, vanilla ice cream, hot blackcurrants over the top. Yum.
Mmmm, sounds nice!
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creme de cassis and redcurrant gin - warm the cockles in the winter and jolly up a hohum white wine .....
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Surbie I made something like your eggydosis last night. Plum and blackcurrant clafoutis, a WW recipe. You make a batter with whipped up eggs and sugar then add flour, vanilla and milk. Drift of icing sugar to serve. We had it with low fat creme fraiche :tongue2:
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Great for smoothness. Currants (red or black) natural yoghurt,vanilla ice cream and a splash of milk! Looking forward to the first of the year, berries ripening now.
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Hi everyone! We inherited about nine currant bushes on our allotment and they're fruit are just starting to ripen. What can I use the berries for? We seem to have black currants and one bush of red currants. Thank you!
Delia does a brilliant summer pudding, using red and black currents.
Hen, you can freeze them to do summer pudding in the winter.