RED CURRANT CURD
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
- Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
- Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
LEMON CURD FOR RED CURRANT AND LEMON TARTLET
This lemon curd is for the Red Currant and Lemon Tartlets recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
- Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
RED CURRANT JELLY
A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Provided by BJBORSODY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 64
Number Of Ingredients 4
Steps:
- Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
- Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
- Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g
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.
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20 BEST RED CURRANT RECIPES FROM JAM TO TEA - INSANELY GOOD
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5/5 (2)Published Oct 2, 2022Category Recipe Roundup
- Red Currant Muffins. If you love fresh, fruity muffins, you need to whip up a batch of these red currant muffins. Nothing beats a homemade muffin, especially when they’re as good as these!
- Red Currant Jam. This delicious red currant jam is perfect for your morning toast. There’s no better way to start the day! It’s also absolutely scrumptious in winter cookies.
- Red Currant Yogurt Cakes. Looking for an easy cake recipe for the weekend? These red currant yogurt cakes are just the ticket! The sponge is pillowy-soft and lightly flavored with just a touch of lemon zest.
- Red Currant Crumb Bars. I adore crumbly fruit bars because they’re effortless to make and can be modified in a snap. It’s as easy as spreading your choice of jam – in this case, red currant – over a shortbread or oaty base and adding a layer of crumb to the top.
- Red Currant Syrup. Jazz up your favorite cocktails and mocktails with this stunning red currant syrup! Also known as red currant cordial, it’s made with fresh currants, sugar, and Citric and Sorbic acids.
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- Red Currant Muffins. When muffins are served for breakfast in our home, it just signals the perfect start to my day. And when said muffins are stained with the gorgeous color of red currants, the morning just gets better!
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