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nafex - [nafex] Crandall Currants in Pie

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  • From: Ginda Fisher <ginda@concentric.net>
  • To: "nafex@yahoogroups.com" <nafex@yahoogroups.com>
  • Subject: [nafex] Crandall Currants in Pie
  • Date: Sat, 06 Oct 2001 14:41:53 -0400

We froze a few cups of currants in season, and just pulled them out to
make an apple/currant pie. It was a great success. The currants froze
well, were easy to use, and the pie was both tasty and attractive. I
didn't add any lemon juice (which I usually add to apple pie) and used
white sugar instead of brown, and otherwise followed the same old recipe
for apple pie. The fruit was about 50/50.

We also made an all currant pie in season. It was okay, but the flavor
was a little strong, and I felt a little "seedy" after eating a slice.
In contrast, I don't even notice the seeds in this one, and the richness
of the apples (macs and cortlands) is a nice balance to the
sprightliness of the currants.

(I also finally made jelly from the juice I extracted a month ago. I
just added sugar and cooked it down the the "jelly" stage, no added
pectin or other ingredients. It tastes a lot like red currant jelly,
and is quite good. I'm surprised the juice and the pectin in it kept as
well as they did.)

Ginda Fisher
eastern Mass., zone 6

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