RED CURRANT FOOL
Red currants are as enticing in appearance as they are in taste; their bold, bright flavor balances the richness of whipped cream in this traditional dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.
- Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.
- In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.
RED CURRANT JELLY
Bursting with the fresh and vibrant flavor of summer, this beautiful and delicious Red Currant Jelly is made without pectin and requires just two ingredients!
Provided by Kimberly Killebrew
Categories condiment
Time 25m
Number Of Ingredients 2
Steps:
- Place the red currants in a heavy stock pot. Add just a little bit of water to the bottom of the pot - just enough to cover the bottom to prevent scorching. Cook the currants, stirring frequently, until they are soft and wilted.
- Run the berries and liquid through a food mill (this is optional if you wish to remove the seeds). Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the pot. Bring it to boil, stirring constantly to prevent scorching, until the sugar is dissolved. Continue to boil for another 5-10 minutes and then do a wrinkle test to check if the jelly has set. You do this by placing a plate in the freezer for several minutes, then spoon a tiny bit of jelly onto the chilled plate and wait a couple of minutes. Push against the jelly mixture with your finger. If it wrinkles when you push it the jelly is set and ready. If it doesn't let the jelly mixture boil for a few more minutes before testing it again.
- Ladle the hot jam into sterilized jars and wipe the rims clean before screwing on the lids. For long-term storage process in a water bath canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before removing the lid rings. Store in a dark, cool place where they will keep for at least 12 months.Alternatively you can skip the water bath process and let the jars cool completely after filling them and then store them in the fridge for up to several months.
RED CURRANT PUREE
This red currant puree is used in red currant Champagne cocktails, a great drink to serve at any celebration throughout the year.
Provided by Martha Stewart
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place currants, sugar, and 2 tablespoons water in a medium saucepan over medium heat; stir to combine. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until soft, about 15 minutes.
- Strain mixture through a fine mesh sieve set over a medium bowl, pressing on solids with a spatula or the back of a wooden spoon to extract liquid. Discard solids and chill liquid before using. Red currant puree can be refrigerated in an airtight container for up to 7 days.
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