North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <ginda@concentric.net>]

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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