North American Fruit Explorers mailing list at ibiblio

["Naomi Counides" <naomi@oznayim.us>]

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.
Naomi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@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 
problem there.

Thanks again,

Bill
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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