Red currant: cook for the winter, 17 best recipes for blanks

The list of what can be prepared from red currants for the winter has more than a dozen recipes. This is one of the few berries suitable for winter harvesting in several formats at once. Jam, marmalade, syrup, jam, fruit drink, kvass, meat sauce - this is not a complete list of directions for its use. By choosing the right recipe, you can get a tasty dish rich in vitamins and useful trace elements.

Features of harvesting red currants for the winter

The unique properties of the berry allow you to store it for the winter in different ways. The easiest way is to freeze them whole or in the form of grated puree. Redcurrant will decorate not only sweet dishes (desserts and pastries), but also sauces for meat and fish are made on its basis.

Pectin, which contains berries in large quantities, allows you to prepare jelly and marmalade from it without adding gelatin, agar-agar.

Redcurrant has another interesting feature - in winter preparations, it can replace a bite. It is washed and placed directly with the stem in a jar.

Specific selection of berries

There is one subtlety in the selection of the base product. In addition to the fact that red currants must be free from spoilage, certain requirements are imposed on the presence of twigs. When making jam, they are removed.

In other cases, they are left for the duration of cooking. They will give the workpiece a more pronounced flavor, contribute to rapid thickening.

When preserving compotes and fruit drinks, it is generally better to pour the product into jars directly with them.

How to properly prepare the container?

In order for the workpiece to be stored for a long time, it is important to properly prepare the dishes. A suitable option is glass jars, previously sterilized over steam. Lids should also be heat treated to remove germs.

There are no uniform recommendations regarding the size of jars, it all depends on the number of family members for whom the dish is designed. It is customary to make compotes in large 3-liter jars, jam, marmalade or jam - in 1 liter containers, sauces - in 0.5 liter containers.

What can be cooked from red currants at home?

The list of things that can be made from the harvest is almost endless. In addition to the fact that the dishes will help make up for the lack of vitamins, they are elementary in preparation. Below are the best recipes that even a novice hostess will be able to handle.

Jam without cooking

Maximum preservation of useful properties is possible if you make a dessert that is not subjected to heat treatment.

Ingredients:

• granulated sugar - 650 grams;
• red currants peeled from branches - 300 grams.

Cooking technique:

1. Wash and mash the currants with a fork to release the juice.
2. Sprinkle sugar. It must be twice as much, otherwise the dish will become moldy.
3. It is impossible to mix the mass immediately. The crystals should dissolve on their own in the berry juices.
4. When the sweet component visually disappears, stir the dessert and arrange it in jars.

Sugar will help keep the workpiece without cooking from six months to 8 months. But you need to keep it in the refrigerator.

Currant jelly

The second most popular way to harvest for the winter is to make jelly.

Ingredients:

• washed berry - 1 kilo;
• sugar - 1 kilo.

Cooking technique:

1. To sort through the harvest. You don’t need to be very zealous in removing the petioles, anyway, the mass will be frayed.
2. Sprinkle it with sweet crystals. To speed up the impregnation, periodically stir the mass.
3. Cook the composition over high heat for 8-10 minutes.
4. Rub the resulting workpiece through a fine sieve and pour into jars.

Jelly is made without the use of artificial thickeners. Therefore, it needs more time to harden (2-3 weeks).

Homemade marmalade

It is customary to prepare marmalade from red fruits, which can be stored in sterile containers for a long time.

Ingredients:

• peeled red currant - 560 grams;
• drinking water - 30 milliliters;
• sugar - 1 kilo.

Cooking technique:

1. Pour the collection with water and steam over low heat.
2. Rub the resulting red mass through a meat grinder or sieve and mix with sweetener.
3. Continue to boil the marmalade billet to a good density.

Dessert is stored in closed sterile jars. Before serving, marmalade is cut into slices and rolled in powder.

Currants in own juice - natural, no sugar

Although it is customary to make berry preparations with granulated sugar, currants can be saved without it. This will require only 2 kilograms or more of berries.

Cooking technique:

1. Put the product in the jar to the top and cover.
2. Put a grate or a towel on the bottom of a deep pan and put the containers with the workpiece.
3. Turn on a slow fire and start warming up. As a result, the base will begin to sink, filling the jar with juice. At the same time, the containers are filled until the liquid rises to the top.

The workpiece should be held in boiling water from 10 to 30 minutes (depending on the volume of the container).

Berry syrup

An interesting recipe for a he althy drink, although it requires 4 days of exposure, it gives an unsurpassed result.

Ingredients:

• sugar - 800 grams;
• red currant - 1 kilo;
• blackcurrant or raspberry juice - 60 milliliters.

Cooking technique:

1. The first stage is the processing of the harvest. It is completely cleaned of cuttings and kneaded with a blender.
2. Add ½ cup of granulated sugar and leave for 4 days.
3. Strain the resulting composition through a linen cloth.
4. Add the remaining ingredients, boil and pour into sterile jars.

Syrup has a thicker texture than juice. Therefore, before use, it is diluted with water or added to desserts in its original form.

Morse

Another option for a winter drink is berry juice.

Ingredients:

• water - 1 liter;
• washed currant - 250 grams;
• sugar - 5 tablespoons.

Cooking technique:

1. Grate currants through a sieve.
2. Pour the puree with 750 milliliters of water and boil the mixture (8 minutes is enough under the lid).
3. Infuse for 30 minutes without opening the dishes.
4. Add remaining sugar.

Stir fruit drink and pour into clean jars, cork.

Jam

Red berry for the winter can be processed into jam.

Ingredients:

• currant - 1 kilo;
• water - ½ cup;
• sugar - 1.5 kilograms.

Cooking technique:

1. Pour berries with water and boil for 5 minutes.
2. Mash with a crush.
3. Mix with sugar, adding it little by little.

Boil the jam until thick, 25 to 45 minutes (depending on the ripeness of the berry).

Jam

For him, berries and sugar are taken in equal proportions.

Cooking technique:

1. Mash currants into mush.
2. Pour in the second component and wait until it is completely absorbed (the crystals should disappear).
3. Boil until the mass thickens over medium heat.

Preservation is completed by pouring jam into sterile dishes and seaming.

Juice

Such a preparation at times will surpass store-bought counterparts in taste and benefits. For cooking, berries and sugar are taken in equal proportions.

Cooking technique:

1. Wash the red currants and place in a saucepan.
2. Boil for a couple of minutes.
3. Pour in the remaining ingredient, stir.

Finally, pour into sterile bottles and close with metal caps.

Mousse

A perfect dessert in every way, although it does not keep as long as jam, it will please any child.

Ingredients:

• water - 1 glass;
• red currant - 100 grams;
• powdered sugar - 40 grams;
• semolina - 25 grams.

Cooking technique:

1. Chop clean berries and add water.
2. Sprinkle with powder and boil until boiling.
3. Add semolina and continue heat treatment for another 10 minutes.

Ready mousse to cool, beat and pour into bowls.

Meat sauce

Few people know, but red fruits can be used to make an interesting dressing for second courses.

Ingredients:

• sugar - 1 kilogram;
• pure currant - 2 kilograms;
• garlic cloves - according to taste;
• vinegar 9% - 200 ml;
• s alt, cinnamon and cloves - 2 teaspoons each;
• ground pepper - 1 teaspoon.

Cooking technique:

1. Grate the berries to a state of juice.
2. Boil the squeezed juice and add sugar in portions.
3. Wait for the crystals to disappear and add vinegar and spices. Remove from heat.

It is better to pour the sauce into small containers so that after opening it does not store the product for a long time.

Curd dessert

Cheese plus berries is always a winning combination.

Ingredients:

• red currant and sugar - 500 grams each;
• cottage cheese and sour cream - 200 grams each.

Cooking technique:

1. Search and wash the berry.
2. Sprinkle it with sugar and blend with a blender until smooth.
3. Add to milk ingredients and beat.

Serve dessert in tall glasses or bowls.

Compote

The perfect winter drink. The high content of vitamin C will help fight colds.

Ingredients:

• redcurrant twigs - 500 grams;
• drinking water - 9 liters;
• sugar - 950 grams.

Cooking technique:

1. Put water to boil.
2. Put berries in sterile jars.
3. Slowly pour sugar into boiling water.
4. Fill currant jars with syrup and roll up.

For insurance before pouring syrup, you can fill the jars with boiled water. Then pour it back into the pan and heat it up again, but with the addition of a sweetener.

Red currant jam with apples

To make delicious jam, you need to use only ripe fruits.

Ingredients:

• granulated sugar - 1 cup;
• red currant - 300 grams;
• apples - 3 pieces.

Cooking technique:

1. Place clean berries in a non-stick deep dish.
2. Add sliced apples to currants.
3. Sprinkle with granulated sugar and start heating.
4. When the fruit is soft, remove the jam from the heat.

Put the jam with a ladle into clean jars and roll up.

Frozen red currants

There are 2 ways to freeze. In the first case, after cleaning, they are distributed in an even, single layer and sent to the cold. When the product hardens, it is poured into a bag. The second way is that the product is ground with sugar and frozen in a container.

The choice of freezing method depends on the format in which the redcurrant is supposed to be used. For cakes, jellies and decor, the first option is suitable.In a situation where the structure of the product does not play a role (for example, when preparing jelly), the frayed format will be more convenient.

Fruit kvass

Another refreshing drink for adults.

Ingredients:

• yeast - 20 grams;
• red currant - 1 kilo;
• water - 4 liters;
• sugar - 400 grams;
• lemon - 3 grams.

Cooking technique:

1. Pure the berry, add water and boil. Let it brew for a couple of hours.
2. Strain the broth and add the remaining components to it. Leave warm for 10 hours.
3. Filter fermented drink.

Currant kvass is stored in bottles in the refrigerator.

Red currant pickled

It is possible to preserve the berry with vinegar. Ingredients:

• currant clusters - how much to eat;
• water - 0.5 liters;
• 9% vinegar - 100 milliliters;
• green mix (basil, parsley), cloves and allspice - to taste;
• granulated sugar - 10 tablespoons;
• cinnamon powder - ½ tsp.

Cooking technique:

1. Put the currants and herbs in sterile jars and pour boiling water.
2. Drain the water and prepare a marinade based on it (add the rest of the ingredients and boil).
3. The resulting hot, spicy liquid pour jars up to the neck and roll up.

The finished dish is used as an appetizer for meat treats.

Currant blanks should not be limited to one jam. There are many other tasty, he althy and unusual dishes that are relevant not only for weekdays, but also for festive feasts.

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