The varieties of currants
Three different types of currants are known:
- Red currants
- white currants
- black currants
also read
- Planting white currants in the garden
- Currants cannot be kept for long
- Dry currants and keep them for a long time
All berries grow in grape form and ripen in summer. The differences, apart from the color, lie in the taste. The red currants are relatively sour. They can be eaten raw, are an ingredient in red groats, are suitable for jams, desserts and as a topping for cakes.
The white berries are rarely found on the market. They have more sweetness and flavor than the red sister.
Black currants are slightly larger than the red and white berries. They have a bitter taste and a slightly sour aroma.
Pass currants
Since currants usually ripen in large quantities and they do not keep very long in the refrigerator, it is advisable to puree and freeze the berries. In any case, the many small seeds that have to be filtered out are annoying in the puree. To do this, you can pass berries through a sieve.
- First wash the currants and drain them.
- Pluck the berries from the panicles. The easiest way to do this is to use a fork and wipe off the berries.
- Carefully sort out wrinkled and unripe berries.
- Now put the berries in a sieve and strain them with the help of a spoon or ladle. The result is a fairly liquid, seedless pulp that can be used as the basis for a dessert sauce or be stirred into a quark dish.
- If you want to prepare a currant jelly or a jam, briefly boil the berries and then strain them.
Use strained currants
The thin puree gives quark and yoghurt a delicious aroma, thickened a little with starch, the mashed currants become a tasty sauce for a fruit salad. It is also suitable for making jellies, syrups or lemonade or liqueurs.
