[NAFEX] white currants
naomi at oznayim.us
Sat May 30 10:13:30 EDT 2009
My favorite with the reds is to eat them right off the bush. I have been
known to announce that the dessert course is in the garden. It is fancier in
a bowl with a bit of sugar of course.
I have made Bar Le Duc preserve. One time it was marvelous.. The other time
it set up so strong I never got it out of the jar. I sent it to a friend
who wanted the challenge.
Made yeast pancakes the other night with black currants in them. That was
good. I think the blacks would make a splendid pie. I must get around to
that some day.
I generally mix fruits when I make jam. Currants go well there also.
Currant mead might be interesting.
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of William C. Garthright
Sent: Saturday, May 30, 2009 7:53 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] white currants
> Then I heat gently, stirring a little and mashing them a bit with the back
of a plastic cooking spoon until the currants are sort of white and
muddy-looking, and collapse.
Thanks, Ginda. I worried about cooking them to remove the juice, because
my mom told me that the sauce she tried to make turned out horribly -
completely inedible. So I wondered if the juice had to be removed from
the seeds without, or before, cooking. (I think she was using either red
or pink currents, if that makes a difference.)
Then again, she did make a pie with them, and that was... OK. It wasn't
particularly good, but it didn't seem like cooking the seeds was a
Lincoln, NE (zone 5)
In science, 'fact' can only mean 'confirmed to such a degree that it
would be perverse to withhold provisional assent.' I suppose that apples
might start to rise tomorrow, but the possibility does not merit equal
time in physics classrooms. - Stephen Jay Gould
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