Küchenlatein

Aus meinem österreichischen Kochbuch ein Rezept, das ich bei Gelegenheit ausprobieren werde ausprobiert habe. Lecker, das wird mein Beitrag zur Weekend Cookbook Challenge #18

This week Chris from Mele Cotte is hosting the 90^th edition of Weekend Herb Blogging. My co-worker gave away a 5-liter-bucket of red currants and I asked my family: What to do with red currants? The - not surprising - answer was: red currant ice cream. I saved some berries for the ice cream and with the rest I cooked


The recipe is easy: Mash 1 kg red currants with 750 g sugar, let rest overnight in the fridge. Let drain at least for 1 hour and bring the liquid to the boil. Remove the foam and fill clear liquid into bottles.

Red Currants are a member of the gooseberry family. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze - red fruit jelly, a speciality in the north of Germany.

more recipes with red currants in English: Plum & Red Currant Jelly, Summer Pudding, Buttermilk Jelly with Red Currants, Cumberland Sauce

and in German: Was tun mit roten Johannisbeeren? roter Johannisbeer-Fruchtaufstrich, Johannisbeer-Schnitten, Johannisbeer Muffins, Ribiselschnitten

Technorati Tags: Weekend Herb Blogging at Mele Cotte
WHB, food and drink, recipe, red currants, Johannisbeeren, Rezept