11 best redcurrant juice recipes for the winter

If you know the recipes for making red currant juice for the winter and bring them to life, you can be calm about your health. Constant support of the body in good shape is achieved not without the help of a drink. The beneficial properties of currants are legendary. Each summer resident tries to plant a currant bush in his area. Decoctions of red currant have a beneficial effect on the activity of many human organs, remove salts along with urine, relieve toxicosis, and so on.

Features of making red currant juice for the winter

Currant juice is rich, bright, fragrant in the hands of any culinary specialist. To create a unique taste, a number of points must be considered:

1. The branches from the berries must be torn off, otherwise the drink will acquire a bitter taste and will be worse stored.
2. For aroma, when cooking currants, add 3 leaves from a berry bush to the container.
3. For better preservation, put sugar.

Attention! It will be more expedient to cook concentrated juice, and when used, dilute it with water.

How to choose and prepare products?

Often, unscrupulous sellers in the market place a low-quality product. Therefore, you need to know how to choose the right berries. They should not be overripe, otherwise everything will turn into porridge.

1. The sour smell is a sign of fermentation. Such juices are not stored for a long time.
2. You cannot use unripe berries.
3. It is necessary to take bright red berries that spring, but do not burst.
4. They buy only dry berries, otherwise the drink will turn out to be watery.
5. If there is chalk sediment, it means that the currants were chemically treated.
6. Currants should be bought with twigs.

These tips will help you choose a tasty, fragrant berry for winter harvesting.

Container preparation

Red currant juice often turns sour, so storage containers are carefully sterilized.

Banks are washed under running water with soda, turned over onto a clean kitchen towel, allowed to drain, then sterilized.

Put jars on a baking sheet, put in a cold oven. Turn it on at 120 degrees, wait until it warms up. Switch off after 15 minutes. The juice is poured hot into hot cans. The lids are sterilized in boiling water for 10 minutes.

The best recipes

The drink is stored for a long time, both in concentrated form and with the addition of water. One of the best is the recipe for saturated juice without adding water.

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Currant juice in a juicer

This sugar dish is prepared in a juicer as it speeds up the cooking process. Rinse the berries and let the water drain. Proportions: two hundred grams of sugar are taken per liter of drink.

Strain the currants through a sieve, add sugar and put on the stove. Cook for 5 minutes. Hot poured into jars and rolled up.

Red currant recipe

You will need 250 grams of water, and one hundred grams of granulated sugar per liter of currant juice. First, the berry must be washed, the stem removed. Twist in a meat grinder to damage small seeds and add astringency. Put in a container, pour water and put on medium heat. After boiling, remove, let cool.

Strain through cheesecloth, measure the amount of juice obtained. Based on this, add sugar, boil for five minutes, until it dissolves. Pour into jars, roll up the lid. You need to keep the currant drink throughout the year in the cellar or in the refrigerator.

With apple and raspberry

It is necessary to prepare in advance the pieces of apple and raspberry. You will need half an apple and one hundred grams of raspberries per liter of drink. Sort the apples and raspberries and rinse. Chop in random order. Fold in a container, pour over the prepared red currant drink. Leave it on for two hours.

Then put on low heat, bring to a boil. Pour into sterile jars, close the lids, store in a cool place.

With honey

You will need two kilograms of raspberries, the same amount of honey, 50 grams of citric acid and 1.5 liters of water. Ripe currants are peeled from the stalk. Berries are placed in porcelain or ceramic dishes, poured with water and citric acid is poured. Leave for a day, during which it is gently mixed several times with a wooden spoon.

The next day, filter through cheesecloth. Honey is poured into the broth, stirred and put on low heat. Bring to a boil, but do not boil. Poured into sterile jars. Store in the cold.

Sugarless

Red currant is taken, washed, separated from the stalk. Placed in a container, poured a little water and put on fire.

The juice is poured into a pre-sterilized glass jar, which will have to be pasteurized again. It will take 15 minutes to sterilize in the oven or in water, then the cans are closed with a rolling machine. Keep cold.

With lemon and mint

Per kilogram of currants, 2-3 mint leaves, 150 grams of sugar, lemon, half a liter of water are taken. Add sugar, lemon zest, washed mint leaves to the water and put on fire. After boiling, boil for another five minutes, remove from heat and strain.

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Remove the stalk from the currant, crush in a blender, pass through cheesecloth. Mix sugar syrup and berry juice. Squeeze lemon, put on fire. After boiling, remove from heat, pour into sterile containers. Roll up and store in the cold.

With orange

The same technology as with lemon and mint. An orange is used instead of a lemon. Mint is not needed, sugar can be taken to taste.

With raspberries

700 grams of raspberries, 200 grams of sugar and 300 grams of water are taken per kilogram of currants. Wash berries, separate from the stalk and put in a saucepan. Knead with a blender until mushy.

We put on the stove, add water, cook for 20 minutes. Remove from heat, cool, filter the juice. Add sugar and bring to a boil. We remove the foam, pour it into clean jars, twist it.

With spices

For cooking you will need:

• 500 grams of water;
• sugar - to taste;
• cinnamon stick;
• two carnations;
• a piece of ginger;
• one third of vanilla;
• a little nutmeg;
• and the juice itself (1.5 liters).

We put the juice on the fire, add water. Put the spices in cheesecloth, tie and throw into a saucepan with juice. It shouldn't boil. Then remove the gauze and squeeze. Add sugar and bring to a boil. Close with a lid.

In a juicer

Pour water into the liquid compartment and let it boil. We sort out the berries, remove the stalk.Place in the grocery compartment, sprinkle with sugar and close the lid. Everything should cook over low heat for 1.5 hours. Then carefully open the tap and drain the drink. Banks can be poured and rolled up immediately.

Black and red currant juice

600 grams of black is taken per kilogram of red currant. The branches are separated from the berries, washed and put on fire. Add 50 grams of water. As soon as they boil, they are removed from the stove and allowed to cool.

The resulting drink is filtered through cheesecloth, put on fire again, sugar is poured to taste and boiled until it boils, removing the foam. Poured into clean cans, rolled up and stored in a cool place.

Storage terms and rules

If the container with currant juice has been washed, sterilized, and so on, then the shelf life of the product reaches a year. Banks are stored in basements, cellars. If there is space, you can put it in the refrigerator.