Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Red currants
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
touchwood



Joined: 12 Jul 2009
Posts: 116
Location: Carmarthenshire
PostPosted: Sun Jun 13, 10 3:01 pm    Post subject: Red currants Reply with quote
    

I've never grown or eaten red currants before but we have a large bush in our new house which is laden with fruit. They're not all ripening at the same time so I'm not sure what to do with them, (can I freeze the ripe ones until I have enought to do something with)

I'd also love ideas on what are your favorite ways of using them.

Sally Too



Joined: 14 Sep 2006
Posts: 2511
Location: N.Ireland
PostPosted: Sun Jun 13, 10 3:08 pm    Post subject: Reply with quote
    

They freeze really well.... and look beautiful when just taken out - all frosted.....

otatop



Joined: 01 Jun 2005
Posts: 1425
Location: North London
PostPosted: Sun Jun 13, 10 3:23 pm    Post subject: Reply with quote
    

I have whitecurrants and blackcurrants. I make jelly, icecream/sorbet and summer pudding. The whitecurrants go very nicely with soft cheese. They freeze really well. I wish I had space for reds.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35049
Location: Devon
PostPosted: Sun Jun 13, 10 3:57 pm    Post subject: Reply with quote
    

I like them in a pie, but as no-one else round here does I usually make lots of jelly, using the destructions here.

Greenfoot



Joined: 04 Dec 2007
Posts: 324
Location: The veggie plot or getting stones
PostPosted: Sun Jun 13, 10 5:19 pm    Post subject: Reply with quote
    

The recent heavy rain and strong wind left me with many red currants on the ground.
We usually freeze them and add them to fruits salads later on.

Rosemary Judy



Joined: 08 Aug 2005
Posts: 1215
Location: East Midlands
PostPosted: Sun Jun 13, 10 5:25 pm    Post subject: Reply with quote
    

Redcurrant vodka takes a lot of beating.......

Summer puddings, sorbet with raspberries, jelly and in rhubarb jam.

I also make a lot of coulis and freeze that as the pips get to me after a while !

mihto



Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway
PostPosted: Sun Jun 13, 10 5:54 pm    Post subject: Reply with quote
    

Cordials. They freeze beautifully and make a delicious drink.

Lots of sugar needed, I'm afraid.

They are lovely served fresh with sugar and custard as well.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Sun Jun 13, 10 5:58 pm    Post subject: Reply with quote
    

red current jelly here, then I use that to cook with lamb chops, shallots and button mushrooms. Yum yum

Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Sun Jun 13, 10 8:44 pm    Post subject: Reply with quote
    

Vodka and fresh with yoghurt for me.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35049
Location: Devon
PostPosted: Sun Jun 13, 10 8:48 pm    Post subject: Reply with quote
    

Behemoth wrote:
Vodka and fresh with yoghurt for me.


Is that for breakfast?

gythagirl



Joined: 18 Feb 2010
Posts: 1464
Location: Somerset
PostPosted: Sun Jun 13, 10 9:06 pm    Post subject: Reply with quote
    

I wait every year for my redcurrants to start to ripen, completely forgetting that the pesky blackbirds pick off each one as soon as it has a hint of pink - by the time I've cottoned on they've mostly gone without me seeing a single red fruit...you'd think I'd learn

maryf



Joined: 25 Oct 2009
Posts: 341
Location: suffolk
PostPosted: Sun Jun 13, 10 11:15 pm    Post subject: Reply with quote
    

Redcurrants were new for me last year as we inherited a bush, loads of fruit, picked daily, just rinsed, patted dry and kept in the fridge 'til I had enough to do something (3 or 4 days) I froze some which became flans and trifles later in the year. Ate them raw with ice cream, just cooked in pies, raspberry and redcurrant trifle went down well, my neighbour made jelly - still coming out with roast lamb! and the rest - 1 gal of just redcurrant, 1 gal redcurrant and raspberry and 1 gal of miribelle plum and redcurrant. Plenty on the bush again this year - plumping up but not ripening yet. I don't think that it had been pruned for some time - ditto the raspberry canes which I gave a severe haircut to and that too is loaded with fruit but not ripening yet.

VSS



Joined: 14 Jan 2007
Posts: 2845
Location: Llyn Peninsula, North Wales
PostPosted: Mon Jun 14, 10 10:45 am    Post subject: Reply with quote
    

you can't beat redcurrant jelly with slow roasted mutton

nettie



Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk
PostPosted: Mon Jun 14, 10 11:57 am    Post subject: Reply with quote
    

We make redcurrant jelly, and my mum makes a rather superb raspberry and redcurrant wine.

touchwood



Joined: 12 Jul 2009
Posts: 116
Location: Carmarthenshire
PostPosted: Tue Jun 15, 10 9:39 am    Post subject: Reply with quote
    

Thanks to everyone for the help and all the suggestions.

I started to pick some last night but once I tasted, 1 the rest didn't make it to the kitchen

I'll try again today, jelly and sorbet are definately on the to try list but then I love the sound of redcurrent pie, or cordials and especially vodka oohhh dear, they all sound so good, looks like I'll be taking some cutting for next year.

Thanks again everyone

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com