17 best recipes for making red currants for the winter

The list of what can be prepared from red currants for the winter has more than a dozen recipes. This is one of the few berries that are suitable for winter harvesting in several formats at once. Jam, marmalade, syrup, jam, fruit drink, kvass, sauce for meat - this is not a complete list of directions for its use. By choosing the right recipe, you can get a tasty dish rich in vitamins and useful microelements.

Features of harvesting red currants for the winter

The unique properties of the berry allow you to store it for the winter in different versions. The easiest way is to freeze them whole or as mashed potatoes. Red currant will decorate not only sweet dishes (desserts and pastries), on its basis they make gravies and sauces for meat and fish.

Pectin, which contains berry in large quantities, allows you to prepare jelly and marmalade from it without adding gelatin, agar-agar.

Red currant has another interesting feature - it can replace a bite in winter harvesting. It is washed and put into a jar right with the stem.

The specifics of the choice of berries

There is one subtlety in the selection of the basic product. In addition to the fact that the red currant must be free from signs of damage, certain requirements are imposed on the presence of branches. When making jam, they are removed.

In other cases, they are left for the duration of cooking. They will give the workpiece a more pronounced aroma, contribute to the rapid thickening.

When preserving compotes and fruit drinks, it is generally better to pour the product into cans directly with them.

How to prepare containers correctly?

In order for the workpiece to be stored for a long time, it is important to properly prepare the dishes. A suitable option is glass jars, previously sterilized over steam. The lids should also be heat treated to remove germs.

There are no uniform recommendations regarding the size of cans, it all depends on the number of family members for whom the dish is designed. It is customary to make compotes in large 3-liter jars, jam, jam or jam - 1 liter containers, sauces - 0.5 liter containers.

What can you cook from red currant at home?

The list of what can be made from the harvested crop is almost endless. In addition to the fact that the dishes will help fill the lack of vitamins, they are elementary in preparation. Below are the best recipes that even a novice hostess can handle.

Jam without cooking

You can preserve the beneficial properties as much as possible if you make a dessert that is not heat-treated.

Ingredient composition:

• granulated sugar - 650 grams;
• red currant peeled from branches - 300 grams.

Cooking technique:

1. Wash and mash the currants with a fork so that they let the juice out.
2. Cover with granulated sugar. There must be twice as much of it, otherwise the dish will become moldy.
3. You cannot immediately mix the mass. Crystals should dissolve on their own in berry juices.
4. When the sweet component visually disappears, stir the dessert and arrange in the jars.

Sugar will help preserve the workpiece without cooking from six months to 8 months. But you need to keep it in the refrigerator.

Currant jelly

The second most popular way to harvest for the winter is to boil jelly.

Ingredient composition:

• washed berry - 1 kilogram;
• sugar - 1 kilogram.

Cooking technique:

1. Go through the harvest. It is not necessary to be very zealous in removing the petioles, all the same, the mass will be frayed.
2. Sprinkle it with sweet crystals. Stir the mass periodically to speed up the impregnation.
3. Cook the composition over high heat for 8-10 minutes.
4. Wipe the resulting workpiece through a fine sieve and pour into jars.

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The jelly is made without the use of artificial thickeners. Therefore, it takes longer to harden (2-3 weeks).

Homemade marmalade

It is customary to prepare marmalade from red fruits, which sterile containers will help to preserve for a long time.

Ingredient composition:

• peeled red currants - 560 grams;
• drinking water - 30 milliliters;
• sugar - 1 kilogram.

Cooking technique:

1. Pour water over the collection and steam over low heat.
2. Rub the resulting red mass through a meat grinder or sieve and mix with sweetener.
3. Continue to boil the marmalade blank until well thick.

The dessert is stored in closed sterile jars. Before serving, the marmalade is cut into slices and roll in powder.

Currants in their own juice - natural, sugar free

Although it is customary to make berry blanks with granulated sugar, currants can be saved without it. This requires only 2 kilograms or more berries.

Cooking technique:

1. Place the product in the jar to the top and cover.
2. Place a wire rack or towel at the bottom of a deep saucepan and place containers with the workpiece.
3. Turn on low heat and start heating. As a result, the base will begin to sink, filling the jar with juice. In this case, the containers are filled until the liquid rises to the top.

The workpiece should be held in boiling water for 10 to 30 minutes (depending on the volume of the container).

Berry syrup

An interesting recipe for a healthy drink, although it requires 4 days of aging, it gives an unsurpassed result.

Ingredient composition:

• sugar - 800 grams;
• red currant - 1 kilogram;
• blackcurrant or raspberry juice - 60 milliliters.

Cooking technique:

1. The first stage is crop processing. It is completely cleaned of cuttings and kneaded with a blender.
2. Add ½ cup granulated sugar and leave for 4 days.
3. Strain the resulting composition through a linen cloth.
4. Add the remaining ingredients, boil and pour into sterile jars.

The syrup has a thicker texture than juice. Therefore, before use, it is diluted with water or added to desserts in its original form.

Morse

Another winter drink option is berry juice.

Ingredient composition:

• water - 1 liter;
• washed currants - 250 grams;
• sugar - 5 tablespoons.

Cooking technique:

1. Rub the currants through a sieve.
2. Pour the puree with 750 milliliters of water and boil the mixture (8 minutes under the lid is enough).
3. Insist 30 minutes without opening the dishes.
4. Add remaining sugar.

Stir the fruit drink and pour into clean jars, cork.

Jam

Red berries can be processed into jam for the winter.

Ingredient composition:

• currants - 1 kilogram;
• water - ½ cup;
• sugar - 1.5 kilograms.

Cooking technique:

1. Pour the berries with water and boil for 5 minutes.
2. Mash with a crush.
3. Mix with sugar, adding it gradually, in small portions.

Boil the jam until it thickens from 25 to 45 minutes (depending on the ripeness of the berry).

Jam

For him, berry and sugar are taken in equal proportions.

Cooking technique:

1. Mash the currants into a gruel.
2. Cover with the second component and wait until it is completely absorbed (crystals should disappear).
3. Boil the mass until thickened over medium heat.

The preservation is completed by pouring the jam over sterile dishes and rolling.

Juice

Such a blank will at times surpass store counterparts in taste and benefit. For cooking, berries and sugar are taken in equal proportions.

Cooking technique:

1. Wash the red currants and place in a saucepan.
2. Boil for a couple of minutes.
3. Add the remaining ingredient, stir.

Finally, pour into sterile bottles and close with metal lids.

Mousse

An ideal dessert in all respects, although it does not last as long as jam, will delight any child.

Ingredient composition:

• water - 1 glass;
• red currant - 100 grams;
• icing sugar - 40 grams;
• semolina - 25 grams.

Cooking technique:

1. Grind clean berries and add water.
2. Cover with powder and boil until boiling.
3. Add semolina and continue heat treatment for another 10 minutes.

Cool the finished mousse, beat and pour into the bowls.

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Meat sauce

Few people know, but from red fruits you can prepare an interesting dressing for main courses.

Ingredient composition:

• sugar - 1 kilogram;
• pure currants - 2 kilograms;
• garlic cloves - according to taste;
• vinegar 9% - 200 milliliters;
• salt, cinnamon and cloves - 2 teaspoons each;
• ground pepper - 1 teaspoon.

Cooking technique:

1. Grind the berries until juiced.
2. Boil the squeezed juice and add sugar in portions.
3. Wait until the crystals disappear and add vinegar and spices. Remove from heat.

It is better to pour the sauce into small containers so that the product does not store for a long time after opening.

Curd dessert

Curd plus berries are always a winning combination.

Ingredient composition:

• red currants and sugar - 500 grams each;
• cottage cheese and sour cream - 200 grams each.

Cooking technique:

1. Sort out and wash the berries.
2. Cover it with granulated sugar and punch with a blender until smooth.
3. Add to milk ingredients and beat.

Serve dessert in tall glasses or bowls.

Compote

The perfect drink in winter. The high vitamin C content will help fight off colds.

Ingredient composition:

• red currant twigs - 500 grams;
• drinking water - 9 liters;
• sugar - 950 grams.

Cooking technique:

1. Put the water to boil.
2. Put the berries in sterile jars.
3. Gradually pour sugar into boiling water.
4. Fill jars of currants with syrup and roll up.

To be on the safe side, you can fill the jars with boiled water before pouring syrup. Then pour it back into the pan and heat it up again, but with the addition of sweetener.

Red currant jam with apples

To make delicious jam, you need to use only ripe fruit.

Ingredient composition:

• granulated sugar - 1 glass;
• red currant - 300 grams;
• apples - 3 pieces.

Cooking technique:

1. Place clean berries in a deep non-stick dish.
2. Add the sliced ​​apples to the currants.
3. Sprinkle with granulated sugar and start heating.
4. When the fruit is tender, remove the jam from the heat.

Put the jam with a ladle into clean jars and roll up.

Frozen red currant

There are 2 ways to freeze. In the first case, after cleaning, they are distributed in an even, single layer and sent to the cold. When the product hardens, it is poured into a bag. The second method is that the product is ground with sugar and frozen in a container.

The choice of freezing method depends on the format in which the red currant is supposed to be used.For cakes, jellies and decor, the first option is suitable. In a situation where the structure of the product does not play a role (for example, when making jelly), the grated format will be more convenient.

Fruit kvass

Another refreshing drink option for an adult audience.

Ingredient composition:

• yeast - 20 grams;
• red currant - 1 kilogram;
• water - 4 liters;
• sugar - 400 grams;
• lemon - 3 grams.

Cooking technique:

1. Puree the berries, add water and boil. Let it brew for a couple of hours.
2. Strain the broth and add the remaining components to it. Leave warm for 10 hours.
3. Filter the fermented drink.

Currant kvass is stored in bottles in the refrigerator.

Pickled red currant

It is possible to preserve the berry with vinegar.
Ingredient composition:

• currant bunches - how much to eat;
• water - 0.5 liters;
• 9% vinegar - 100 milliliters;
• green mix (basil, parsley), cloves and allspice - to taste;
• granulated sugar - 10 tablespoons;
• cinnamon powder - ½ teaspoon.

Cooking technique:

1. Put currants and herbs in sterile jars and pour boiling water over.
2. Drain the water and prepare a marinade based on it (add the rest of the ingredients and boil).
3. Pour the resulting hot, spicy liquid over the neck and roll up.

The finished dish is used as a snack for meat treats.

Currant blanks should not be limited to one jam. There are many other tasty, healthy and unusual dishes that are relevant not only for weekdays, but also for festive feasts.