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Jostas are a complex cross, I
understand, between two currants and a gooseberry. Haven’t tasted it,
but do understand it’s very black-curranty. I agree with you about the
use of black currants in baking – they’re very strongly flavored.
I use them as a substitute for raisins or cranberries; or for currants, when
the recipe intended zantes. I like all your ideas, and I
love your apple/currant juice idea. As far as classic recipes, if
one can’t find blackcurrant jelly and crème de cassis recipes online, I’m
pretty sure I have them around. I also love currant fondant in chocolates, and
currant hard candies. Not so much with the anthocyanins or the healthy. ~ Stephen From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of M Stanton 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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