[NAFEX] black currant recipes
Docshiva at Docshiva.org
Sun Jun 21 21:06:14 EDT 2009
Jostas are a complex cross, I understand, between two currants and a
gooseberry. Havent tasted it, but do understand its very black-curranty.
I agree with you about the use of black currants in baking theyre very
strongly flavored. I use them as a substitute for raisins or cranberries;
or for currants, when the recipe intended zantes.
I like all your ideas, and I love your apple/currant juice idea.
As far as classic recipes, if one cant find blackcurrant jelly and crème de
cassis recipes online, Im pretty sure I have them around. I also love
currant fondant in chocolates, and currant hard candies. Not so much with
the anthocyanins or the healthy.
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of M Stanton
Sent: Sunday, June 21, 2009 2:50 PM
To: 'North American Fruit Explorers'
Subject: [NAFEX] black currant recipes
I have black currants (jostaberries). I dont pick them until they are dead
ripe, which is easy to do because they hold very well on the bush.
I freeze them, stem in, in 2-3 c quantities and use them in lieu of recipes
calling for blackberries, blueberries or raspberries, but with a couple of
First, I dont use them in a dessert by themselves. The flavor is strong
enough that most people dont care for them that way. I made an apple-black
currant cobbler today for dessert, using a recipe for an apple-berry
cobbler, but made sure that there was 2-3x as many apples as jostaberries.
They substitute well for other berries or soft fruits, but usually in
proportions where they are no more than 1/3 of the fruit. Apples are a good
Jostas are a terrific source of anthocyanins.
One of my favorite ways to consume them is to simmer 2 cups fruit in a 48
or 64 oz containers worth of apple juice, then put it in the blender,
strain out the seeds and skins, and voila! A great juice.
Hope this helps.
Michele in SW Ohio
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