For each quart of berries:
Pared rind of 1/2 lemon
2 x Cloves
Pick any stalks and leaves from the berries, wash them and put into a pan
and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp.
Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip
into the pan.
Measure the juice produced and add 2 1/4 cups of
sugar for every 2 1/2 cups of redcurrant juice. Boil until the setting point is
reached, then pour into small pots and seal.
Blackcurrant and Redcurrant Tarts
Servings 6 Cakes
Shortcrust pastry made with wholewheat flour
8 oz Black currants
8 oz redcurrants
4 oz Honey
4 tbl Chopped sweet cicely
Glace cherries or angelica, optional
Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2
inches diameter. Mix the currants with the honey & cicely. Fill the pastry with
the currants. Cover each tart individually with foil & place on a baking sheet.
Bake for 25 minutes. Let them cool completely.
If you wish, whip up some cream & pipe it onto
the tarts. Decorate with glace cherries or angelica.
3 cup Fresh redcurrants
2 x Oranges, zest of
4 tbl Unsalted butter (soft)
1 cup Sugar
0.25 cup Vegetable oil
2 lrg Eggs
1 tbl Baking powder
3 cup Cake flour
1 cup Milk
Pull the currants gently off their stems. Rinse them and set aside. Finely
chop the zest. Set aside. Butter the sides and bottom of a 10-inch cake pan;
line the bottom with a circle of parchment or wax paper. Preheat the oven to 350
F. Using an electric mixer (paddle attachment if you have one), cream the butter
and sugar until light. Mix in the oil. Add the eggs and mix until smooth. Scrape
the sides and bottom of the bowl. With the mixer on low speed, add the baking
powder and 1 cup of flour. When well combined, add half the milk, another cup of
flour, the rest of the milk, and the rest of the flour, mixing well after each
addition. Stop to scrape the bowl as necessary. Remove the bowl from the mixer
and gently fold in the currants and orange zest. Pour the batter into the
prepared pan and bake until golden brown and firm on top, about 50 minutes. Cool
on a rack to room temperature. Serve with lightly whipped unsweetened cream.
Recipe is from The American Baker by Jim Dodge
with Elaine Ratner
Redcurrant Jelly Sauce
1 cup Heavy cream
0.25 cup Tart redcurrant jelly
Whip cream until stiff. With a fork, stir the jelly until it is broken up
into small pieces. Fold into the cream.
Redcurrant & Rhubarb Sauce with
2 cup Rhubarb, peeled & diced 1/4"
(about 1 lb)
1.25 cup redcurrant jelly
1 tbl Arrowroot
1 tbl Port wine
Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer
layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice.
Combine the rhubarb with the redcurrant jelly and cook over medium heat until
reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about
1 cup of liquid. If you have more, reduce over medium heat until the desired 1
cup is reached. Save the cooked rhubarb and chill it overnight. This can be
served just like you would applesauce with a pork chop. Combine the port wine
and arrowroot and stir out any lumps. Add the port mixture to the boiling
rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Serve this
sauce with grilled venison steaks or pheasant breasts