The many faces of white currants, recipes for sensible housewives
When it is snowing or raining outside the window, I really want to drink hot tea with aromatic jam. For many, white currant, whose recipes are offered by experienced chefs, has become the best ingredient for winter preparations. The berry contains an abundance of valuable components: iron, potassium, vitamins.
Her majesty white currant, recipes for fragrant preparations
World-class chefs have appreciated the "unsightly" berry. Various delicacies are prepared from it, not only useful for health, but also very tasty. Creative people even make dry wine from transparent fruits. Consider the most popular recipes for white currant blanks that will come in handy for sensible housewives.
Berries contain a huge amount of acids. People with gastrointestinal disorders need to be careful when eating them.
Slavic vitamin jam
For a long time, our ancestors tried to prepare various pickles and marinades for the winter. However, sweet desserts were considered unique dishes. Traditional recipes for white currant jam were passed on to the next generation. Today there are several options.
Let's consider one of them, including the ingredients:
- granulated sugar;
- clusters of white currants;
- water (2 glasses).
The proportion of products is about 1.5 kg of sugar per 1 kg of berries. Some chefs prefer the 1: 2 option. It all depends on the desired result.
Place the white currants in a spacious container. Pour in water and wash thoroughly. Then the berries are removed from the cuttings. To dry them, lay them out on a paper towel or dry tabletop.
Next, according to the recipe, pour the white currants into a wide bowl. Fall asleep with granulated sugar at the rate of 1 glass of berries, the same amount of granulated sugar. Mix well. Leave for about 12 hours for juice to appear.
It is very convenient to fill the currants with sugar in the evening. The next morning the "semi-finished product" will be ready.
Pour 2 glasses of water into a small container. Bring to a boil. Add sugar. Boil the syrup for a few minutes until it is completely dissolved. Then it is poured into a container with berries. Mix thoroughly and put on moderate heat. When the currants turn transparent jam ready. The mass is carefully transferred to sterilized jars. Sealed with tin lids. Store in a basement at a temperature not exceeding 10 ° C.
Vitamin dessert without heat treatment
The chefs offer housewives an original recipe for the winter from white currant, which can be prepared without special skills. The resulting product retains a maximum of valuable elements. It is widely used for the prevention and treatment of respiratory diseases.
To create it you will need:
- white currant (1 kg);
- sugar (2 kg);
- oranges (some).
First, the berries are prepared in the traditional way: washed, removed from the cuttings. Pour into a blender bowl and puree. Smorod can also be chopped using a meat grinder. The finished mass is covered with granulated sugar. Slices of oranges are added.Stir. Leave for several hours to completely dissolve the sugar.
At this time, the banks are being prepared. They are washed under a tap and sterilized in a water bath using a special stand.
The resulting mass is thoroughly mixed again. Placed in prepared containers. Cover with nylon or tin lids.
The top layer of white currant jam is covered with granulated sugar. Thanks to this it will not grow moldy.
Amber jelly for tea
This chic dessert can become a favorite treat for the whole family when the cold weather sets in.
For jelly you will need:
- ripe white currants;
- granulated sugar;
- purified water;
- handful red currant.
According to this recipe, white currant jelly for the winter is made quite simply. First, the washed berries are torn from the green bunches. Place in an enamel pot. Pour in clean water and put on low heat. Stirring constantly, they look at the condition of the berries. As soon as the delicate skin is cracked, the pan is immediately removed from the stove and its contents are cooled.
Then a portion of the berries is placed on a clean piece of gauze. Squeeze well into a separate container. Granulated sugar is added to the resulting juice. Stir and put on low heat. The mass is boiled until it becomes a viscous consistency.
The finished product is placed in a steamed container and left open until it cools completely. Then the containers are covered with parchment paper. Store the jelly in the refrigerator.
Thanks to a handful of red currants, the dessert takes on an excellent color and aroma.
Natural berry sweets
To diversify the home menu, judicious cooks use original recipes for the winter. For example, vitamin candied fruits are prepared from white currants for children. It only takes three simple ingredients:
- berries (1 kg);
- sugar;
- water.
The white currants are separated from the branches. Thoroughly washed under the tap. About 350-400 ml of water is poured into a separate container. Bring to a boil. Pour 1.2 kg of granulated sugar. Cook for 10 minutes. Then add white currant to the syrup. When the mixture boils, keep on fire for another 5-7 minutes. Remove from the stove and leave for 12 hours (you can overnight).
Next, the workpiece is put on fire again. Cook until cooked. The hot mass is poured into a colander, leaving for 3 hours. During this period, the syrup will drain into the container, and the berries will remain.
The resulting syrup can be preserved in jars. In winter, it is used to make fruit drinks.
On a baking sheet covered with foil, spread the cooled white currant in small slides (10 berries each). The oven is heated to 40 ° C. The product is dried for about 3 hours. Ready candied fruits are corked in jars. In winter, they will become a wonderful and healthy treat for children and adults with a sweet tooth.
White currant, recipes for marmalade fantasy for the winter
Many people remember the taste of the colorful fruit cubes sprinkled with sugar. A similar delicacy is prepared from white currant berries.
For marmalade you need:
- ripe fruits (about 1 kg);
- granulated sugar (500 g);
- water (2 glasses).
Water is poured into the bottom of the pan. The berries are heated and poured on top. Cook over low heat until the shell of the fruit softens. Then remove the pan from heat. The cooled berries are gently rubbed through cheesecloth or a sieve. Sugar is added to the mass. Stir and put on moderate heat. When the liquid stops spreading over the plate, then it's time to turn off the stove.
The berry dessert is poured into small forms. The cooled blanks are rolled in granulated sugar. White currant marmalade is stored in glass jars at a temperature not exceeding 5 ° C. Served in crystal candy vases.