White currant recipes

Mel. This is the section set up for recipes. Some people have posted other things related to cooking here but that is why "In the Kitchen" is broken up into three sections to cover cooking, Brewing and Preserving the month’s fruit and vegetables.
Season to taste is supposed to be the place people will post their favourite recipes and seek cooking advice for vegetables when the come in to their correct season.
It is also a pun on salt and pepper in the best recipe books being covered by the phrase. "Season to taste".
Jax

Thanks - can't believe I didn't see it!!

I've never cooked with white currants, but they make a fab decoration on top of a chocolate cake when broken into sprigs & combined with rasps, redcurrants, blueberries etc - if you have no other recipes just look at it as an excuse to make lots of choc cake!!

Just found these recipes for white currant wine on the web - well if it ain't chocolate cake then I guess wine is the next best alternative! I don't know anything about wine making but I assume all the ingredients/alternatives are available


WHITECURRANT WINE (1)
2½ lbs ripe whitecurrants
2½ lbs granulated sugar
7 pts water
1 crushed Campden tablet
1 tsp yeast nutrient
1 pkg Tokay wine yeast
Put the fruit in primary and crush. Add 1 quart water, crushed Campden tablet and yeast nutrient and stir. Meanwhile, add half the sugar to 1 quart water and bring to boil while stirring to dissolve. Add to primary and stir. Cover and allow to cool overnight. Add activated yeast, recover, and stir daily for 5-6 days. Strain through nylon sieve and transfer juice to sanitized secondary and fit airlock. Bring another quart of water to boil and stir in remainder of sugar until dissolved. When cool, add to secondary and refit airlock. After 3 additional days, top up with water, refit airlock and set aside until fermentation stops. Rack, top up and refit airlock. After 60 days, rack again, top up and refit airlock. After additional 60 days, rack into bottles and age 6 months before tasting.

WHITECURRANT WINE (2)
3 lbs whitecurrants
2¾-3 lbs finely granulated sugar
7 pts water
1 tsp yeast nutrient
1 pkt Burgundy wine yeast
Put the fruit in primary and crush. Add 1 quart water and crushed Campden tablet and stir. Cover and set aside for 12 hours. Strain pulp through nylon straining bag, squeezing firmly. Suspend a jelly bag over a bowl and pour the strained juice into the bag. Allow this to drip-drain without squeezing. Do not rush. When all juice is through, pour into stainless steel saucepan and bring to boil. Reduce to simmer and hold for 5 minutes, removing any scum that rises. Meanwhile, add half the sugar to 1 quart of water and bring to boil while stirring to dissolve. Pour both the sugar-water and boiled juice into clean primary, stir in yeast nutrient, cover, and set aside to cool. Add activated yeast, recover and stir daily for 10 days. Bring another quart of water to boil and stir in remaining sugar until dissolved. Set aside to cool and then add to primary. Cover as before and set aside another 3-4 days. Transfer to secondary, top up with water and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and leaves no further deposits. Stabilize, bulk age 3 months under airlock, and rack into bottles. Age 6 months before tasting. WARNING: Do not boil juice until it has passed through jelly-bag without squeezing or wine will not clear.


WHITECURRANT WINE (3)
4-5 lbs ripe whitecurrants
2½ lbs granulated sugar
6½ pts water
1 crushed Campden tablet
1 tsp yeast nutrient
1 pkg Burgundy wine yeast
Put the fruit in primary and crush. Add 1 quart water, crushed Campden tablet and yeast nutrient and stir. Meanwhile, add half the sugar to 1 quart water and bring to boil while stirring to dissolve. Add to primary and stir. Cover and allow to cool overnight. Add activated yeast, recover, and stir daily for 5-6 days. Strain through nylon sieve and transfer juice to sanitized secondary and fit airlock. Bring another quart of water to boil and stir in remainder of sugar until dissolved. When cool, add to secondary and refit airlock. After 3 additional days, top up with water, refit airlock and set aside until fermentation stops. Rack, top up and refit airlock. After 60 days, rack again, top up and refit airlock. After additional 60 days, rack into bottles and age 6 months before tasting.

There's always Anaemic rolypoly eh LJ

Trust you Nick!!!!!!!!

Thanks guys - lets see how many we do get - wine eh ??

So what did you do with all those white currants?

I used Delia's redcurrant jelly recipe (is somewhere on her website) for my white currants. I used the jelly stuck to underside of the sieve the next morning as a jam for toast, yummy.