Grew my blackcurrant bushes because my father grew them and secondly because I had a childhood addiction to Ribena cordial and lemonade.
In Ireland the blackcurrants took months to ripen but it was still a fruit that flourished in our colder climate and lasted throughout the summer months. You see they love dampness and Ireland has a quantity of just that. The blackcurrant bush enjoys a good frost to kick start it in the early spring. My bushes certainly had none of that but they still seem to be flourishing.
After the weekend rain, I have bunches of plump and almost sweet fruit tumbling from branches and its time to do something with them.
Most people seem to think that a blackcurrant has to be cooked to be of interest. I tend to disagree as I spend my afternoons in the vegetable garden feeding on handfuls of raw berries. After that there's compote and crumble, jam and tarts, jelly and summer pudding or, my favourite, just whisked in a food mixture with your own sugar requirement and served with fresh cream. Easy to freeze them too and I usually have too many all at once as my season here is short but bounteous and use them in the coldest winter months cooked with a roast loin of venison or wood pigeon or in a crumble with autumn blackberries.
Creme de Cassis
1kg blackcurrants
15 fresh blackcurrant leaves
2 litres light red wine (12°)
as much sugar as you have juice...
In a food mixer, crush the berries and then put the wine, leaves and fruit into a large bowl. Mix well, cover and leave to macerate in a cool place for a couple of days.
Pass the juice through sieve or a tea cloth into a large saucepan. (You can always use a pair of nylon tights which works just as well as long as they are clean).
Add the same weight of the juice in sugar and bring to the boil for 3 minutes stirring all the time to dissolve the sugar. Leave to cool and bottle and seal. Keep for at least 3 months before using.
Pour few drops of cassis in a glass and top up with white wine - and drink!
Creme de Cassis
1kg blackcurrants
15 fresh blackcurrant leaves
2 litres light red wine (12°)
as much sugar as you have juice...
In a food mixer, crush the berries and then put the wine, leaves and fruit into a large bowl. Mix well, cover and leave to macerate in a cool place for a couple of days.
Pass the juice through sieve or a tea cloth into a large saucepan. (You can always use a pair of nylon tights which works just as well as long as they are clean).
Pour few drops of cassis in a glass and top up with white wine - and drink!
When can I come round for a drink?
ReplyDeletewhen you like my dear...
ReplyDelete