Processing Currants: Recipes & Inspiration

Black currant jelly by Jonathan Heinze/ From the Fryd community

Currant Jelly - Quick and Easy

Black currant jelly by Jonathan Heinze/ From the Fryd community

Ingredients:
- 2 kg/4.4 pd red currants
- 300 ml/1 ¼ cups water
- 500 g/2 ½ cups sugar
- 2 packets Gelfix 2:1 (pectin mix for 2:1 fruit-to-sugar ratio)

And This Is How It Works

• First puree the currants with a little water.
• Then pass the fruit purée through a fine sieve and collect the juice.
• Mix the sugar and Gelfix thoroughly in a bowl.
• Pour the currant juice into a pan, stir in the sugar and Gelfix mixture and bring to the boil, stirring once.
• Allow the juice to boil for three minutes.
• Then pour immediately into prepared and sterilized jars, seal and leave to cool.

Recipe by Sandra MH/ From the Fryd community

Recipe: Make Your Own Currant Sirup

Recipe by Sandra MH/ From the Fryd community

Ingredients:
- 1.5 kg/3.3 pd currants (with stems)
- 330 ml/1 ⅓ cups water (approx. 1/3 of the purée)
- 500 g/2 ½ cups sugar

And This Is How It Works

• Pass the currants with stems through the slowjuicer or blender.
• Dilute the resulting purée with approx. one third water (based on the amount of purée).
• Add the sugar - use a maximum of two thirds of the original amount of purée to prevent gelling.
• Bring everything to the boil for 10 minutes.
• Pour hot into clean twist-off bottles and seal immediately.

Recipe for muffins/ From the Fryd community by SandraMH

Currant Muffins: Delicious Recipe Idea

Recipe for muffins/ From the Fryd community by SandraMH

Ingredients:
For the dough:
- 120 g/1 cup white or wholemeal flour (wholemeal adds a nutty flavour)
- 3 level tbsp (25 g / 0.9 oz) cornflour
- 2 tsp baking powder
- 1 pinch salt
- 100 g/1 cup ground almonds
- 1 tsp grated orange zest
- 2 eggs
- 90 g/½ cup minus 1 tbsp sugar
- 125 g/9 tbsp soft butter
- 125 g/½ cup yoghurt
- 200 g/1 ½ cups currants
Optional for crumble:
- 70 g/½ cup + 1 tbsp white flour
- 45 g/3 ½ tbsp sugar
- 65 g/4 ½ tbsp softened butter
- 1 tsp cinnamon (optional)

Preparation

• Mix the flour, cornflour, baking powder, salt, almonds and orange zest well in a bowl.
• In a second bowl, mix the eggs, sugar, butter and yogurt until creamy.
• Add the dry ingredients to the egg and butter mixture and stir just until all the ingredients are moistened.
• Carefully fold in the currants.
• Pour the batter into muffin tins.
• For the crumble (optional), knead the flour, sugar, butter and cinnamon with your hands until crumbly and spread over the batter.
• Bake in a preheated oven at 180 °C/356 °F top/bottom heat for 20-25 minutes.

Currant on ice/ Recipe idea by PeaChes from the Fryd community

Currants On Ice

Currant on ice/ Recipe idea by PeaChes from the Fryd community

Ingredients:
- 100 g/3.5 oz frozen blackcurrants
- 50 ml/3 ½ tbsp milk of your choice (e.g. cow's milk, oat, almond or soy milk)
- cane sugar or sweetener to taste

And It’s That Simple

• Place the frozen black currants, milk and the desired amount of sugar or sweetener in a tall container.
• Blend with a hand blender or immersion blender until the mixture is velvety and smooth.
• Pour into a glass and enjoy immediately.

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