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What can I do with all those blackcurrants
have given loads away!
there is always jam, jam, or jam
any other ideas pleeeeease.
have given loads away!
there is always jam, jam, or jam
any other ideas pleeeeease.
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Last edited by Headfry; 14-07-2008, 11:22 AM. -
Blackcurrant ice-cream
Blackcurrant cordial
Blackcurrant coulis
Any other ideas let me know
, I've made all these and jam and still have blackcurrants left
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It makes a fantastic sorbet.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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They're nice in a merange pie instead of lemon.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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Jam tarts. Jam keeps a long time! Come next May, you'll be wondering why you didn't make more jam
. Also good to chuck in a sauce for roast duck.
Ooo, forgot to mention, JELLY!Last edited by Birdie Wife; 14-07-2008, 12:17 PM.
Dwell simply ~ love richlyComment
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Wine?
janeyoComment
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Blackcurrant Wine - from CJJ Berry
3lb Blackcurrants
3lb Sugar
1 gallon Water
Yeast and nutrient
Pectic enzyme
Put the currants into a plastic bucket or bowl and crush them. Boil up the sugar in the water and pour still boiling on the currants. When it has cooled to about blood heat, add the pectic enzyme and a day later a wine yeast (and nutrient), and keep closely covered for 5 dyas in a warm place, giving it an occasional stir.
Strain into a fermenting jar, fit an airlock.
Let it stand until fermentation ceases and the wine clears, usually in about 3 months, then syphon off into fresh, sterilised bottles.Comment
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Make a hot blackcurrant gin sauce (or cassis if you have it) and pour over ice cream.Comment
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blackcurrant cake
I'll find the recipe for this cake - its very simple and lovely as a pudding with cream.
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Thanks Ahaza114, gonna try the wine making tonight. still need more ideas though!Comment
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Might be worth trying some 'cheese'. Basically like making 'jelly', but you squeeze the straining bag (or rub as much as possible through a sieve, just leaving the coarsest bits behind), only use 12 oz sugar per pint of pulp, and 'setting point' is found when the track of the stirring spoon lasts several seconds. You will need to cook it gently at that stage and stir constantly, or it will stick. The result should be poured into moulds that will turn out when set, and it can then be sliced. It will freeze (if you doubt your ability to store it any other way). A slice could be melted any time as a sauce, for ice-cream, for flavouring a cheesecake etc.......
I've only made any once, and it wasn't black-currant, but the principle should work for any fruit with good setting properties.Flowers come in too many colours to see the world in black-and-white.Comment
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Blackcurrant vodka sounds good to me. just pop them in large jar (bigger the better) and a little sugar and leave for a few weeks mmmmmmmmmmmmm
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