Roode Krenten Conserf Currant Preserves Food

ROODE KRENTENBRIJ - RED CURRANT SOUP

Steps:

• Soak the barley overnight in one cup of water.
• Wash and stem the currants, add the sugar, water, and stick of cinnamon.
• Cook over low heat for about 15 minutes; drain and force through a coarse sieve.
• Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened.
• Chill.

ROODE KRENTEN CONSERF - CURRANT PRESERVES

Steps:

• Chop currants.
• Grind raisins and oranges (with peel) and add to currants.
• Weigh fruit and add an equal weight of sugar.
• Cook until thick, stirring frequently to prevent scorching.
• Fill jars and seal.

PEAR PRESERVES (PEREN CONSERF)

Steps:

• Force all the fruit through a food chopper.
• Place fruit and sugar in stainless kettle and cook until thick, stirring to prevent scorching.
• Fill hot, sterilized jars, leaving 1/4" headspace, adjust caps and bands.
• Process in a boiling water bath - half pint and pint jars for 5 minutes, quarts for 10 minutes.
• At higher elevations (over 1000 ft. above sea level), add 1 additional minute for every 1000 feet.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.