Recipe Page: Red Currants

Red Currant Jam

Duration: 35 minutes

Sweet, unique and delicious.

Utensils

  • Large saucepan
  • Wooden spoon
  • Sterilized jars and lids
  • Boiling water bath canner

Ingredients

  • 4 cups red currants, stemmed and washed
  • 2 cups granulated sugar
  • 1/4 cup water
  • Juice of 1 lemon

Instructions

  1. In a large saucepan, combine the red currants, sugar, water, and lemon juice.
  2. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
  3. Reduce the heat to low and simmer the jam, stirring occasionally, for about 20-25 minutes or until it thickens.
  4. Skim off any foam that forms on the surface of the jam with a spoon.
  5. Test the jam’s readiness by placing a small amount on a chilled plate. If it sets and wrinkles when pushed with a finger, it’s ready.
  6. Remove the saucepan from heat and let the jam cool slightly.
  7. Pour the jam into sterilized jars, leaving about 1/4-inch space at the top.
  8. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they’re properly preserved.
  9. Allow the jars to cool completely before labeling and storing them in a cool, dark place.
  10. Serve the red currant jam on toast, scones, or as a topping for yogurt or ice cream.

Red Currant and Almond Tart

Duration: 55 minutes

A nutty and tasty tart.

Utensils

  • Tart pan with removable bottom
  • Food processor
  • Mixing bowl

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 egg yolk
  • 2 cups red currants, stemmed and washed
  • 1/2 cup almond meal
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon almond extract
  • Sliced almonds, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a tart pan with removable bottom.
  2. In a food processor, pulse together the flour, cold cubed butter, sugar, and salt until the mixture resembles coarse crumbs.
  3. Add the egg yolk and pulse until the dough comes together.
  4. Press the dough into the bottom and up the sides of the prepared tart pan.
  5. In a mixing bowl, combine the almond meal, sugar, flour, beaten egg, and almond extract until smooth.
  6. Spread the almond mixture evenly over the prepared tart crust.
  7. Arrange the red currants on top of the almond filling.
  8. Sprinkle sliced almonds over the red currants.
  9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
  10. Remove the tart from the oven and let it cool completely before slicing and serving.

Red Currant Sorbet

Duration: 6 hours

Sweet, light and delicious.

Utensils

  • Saucepan
  • Blender
  • Fine mesh sieve
  • Shallow dish

Ingredients

  • 3 cups red currants, stemmed and washed
  • 1/2 cup granulated sugar
  • 1 cup water
  • Juice of 1 lemon

Instructions

  1. In a saucepan, combine the red currants, sugar, water, and lemon juice.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
  3. Reduce the heat to low and simmer for about 5-7 minutes, or until the currants are softened.
  4. Remove the saucepan from the heat and let the mixture cool to room temperature.
  5. Transfer the mixture to a blender and blend until smooth.
  6. Strain the mixture through a fine mesh sieve to remove any seeds.
  7. Pour the strained mixture into a shallow dish and place it in the freezer.
  8. Every hour, use a fork to scrape and stir the mixture to break up any ice crystals.
  9. Continue freezing and stirring every hour until the sorbet is firm and scoopable, about 4-6 hours.
  10. Serve the red currant sorbet in chilled bowls or cones.