| T O P I C R E V I E W |
| cecelia |
Posted - Jun 25 2004 : 4:50:31 PM
I have currant bushes which are loaded with fruit, but I don't know what to do with all of it. Usually I make currant jelly, but you can only eat so much of that. Does anyone know any other uses for currants? We've tried just eating them out of hand, but they're very tart, and I don't like to use too much sugar. Any ideas? Do you think I could dry them and use them like other dried fruit? They're red currants, by the way. Thanks for any suggestions.
Cecelia
ce's farm |
| 3 L A T E S T R E P L I E S (Newest First) |
| HiDez Gal |
Posted - Aug 12 2004 : 6:16:33 PM
Slightly OT but it does have to do with currants <g>. Does anyone know of a really good Black Currant Tea and where to find it? We had tea as a topic in one of the threads and if i could remember where i would ask there but since i can't remember maybe this one will work.
From my favorite coffee cup:
"A gal's gotta do what a gal's gotta do." Minnie Cody, 1901 |
| cecelia |
Posted - Jun 26 2004 : 08:42:08 AM
Clare, thanks for much for the link (I'm so new to the computer I didn't think of typing in red currant! I'm going to try the peach & currant recipe, and sauce for salmon. I'll let you know how they turn out.
Cecelia
ce's farm |
| Clare |
Posted - Jun 25 2004 : 5:53:46 PM
Just because I was curious, Cecelia, I did a search to see what came up when asking for red currant recipes...and I got some ideas for you! Lots of sauces and glazes for pork and salmon, and a jelly and dijon mustard sauce for beef, as well as a cold soup using peaches and currants, which sounds kinda fun! Here's the link for the soup: http://frenchfood.about.com/library/blcspeachcurr.htm
and here's a short history lesson on the very European red currant as well as a puree idea and some indulgent dessert recipes:
http://www.toptastes.com/features/july02/red.htm
and
from the company that is marketing the puree ("All our purée is packed frozen in wide mouth plastic jars which fit standard bartender pour spouts. Most of our flavors are packed in 6/30 oz. jars per case." " Shelf life for the frozen purée is 18 months or 7-10 days thawed"
here's the scoop on that:
http://perfectpuree.com/Products/prod-royalredcurrant.html
Have fun with your currants, Cecelia, be creative!!
Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural |
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