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I have black currants (jostaberries). I don’t
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 caveats. First, I don’t use them in a dessert by
themselves. The flavor is strong enough that most people don’t 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 partner. 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 container’s 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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