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nafex - [NAFEX] Cooking red currants

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  • From: "Martha L. Davis" <martha_davis@earthlink.net>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] Cooking red currants
  • Date: Sat, 16 Aug 2008 12:38:20 -0600 (GMT-06:00)

My favorite way to eat red currants (other than just plain) is to make rote
gruetze or rotgrot or red fruit juice dessert. The recipie is more or less
circumpolar German, Swedish, Russian etc slightly different names and fruits
and probably thickeners. It is a cornstarch thickened fruit pudding made with
fruit, sugar, water cornstarch and a cinnamon stick. Traditionally you serve
with it cream either floating on top or whipped. Cook the fruit with the
water sugar and cinnamon stick 5 minutes or so. Pull the cinnamon stick out.
Sieve the fruit mixture if you are going to, add the corn starch mixed with
a little water and bring to a boil agin untill the starch is cooked and pour
into serving dishes. It is simple and quick to make and can be served warm
or chilled. I originally had it made with pulped raspberries. A Russian
restaurant made it with cranberries. I didn't make it all that often because
of the sieving the fruit step. Then I had it in Germany made with whole red
currants, gooseberries, raspberries, strawberries and tart cherries seeds
pits and all. Now I make more often unsieved with lots of different
combinations, though plain red currant is a favorite. One note, black
currants have enough flavor to overwhelm most other flavors in the mix if you
use them in quantity.

Red currants also make very nice wine and jam or jelly. The summer pudding
is great.

Martha




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