1. says

    Ooooh! Lovely composition and colors!

    We used to make currant jelly when I was a kid. I think it wasn’t until I was in my 20s that I figured out my parents had just cooked that idea up to keep me focused on a project for a day.

  2. chigau (違う) says

    It was a good day.
    Those currents are in a large jar with vodka and sugar. Sometime around Xmas they will be strained out and the resultant cordial bottled for gifting.

  3. kestrel says

    Currant cordial -- sounds like a terrific use of currants! I shall have to make cranberry gin again this year, the currants are already gone.

  4. says

    Those currents are in a large jar with vodka and sugar.

    That’s what my grandparents used to do, especially with the Jostaberry*, though they didn’t use sugar and used special high alcohol spirits. Also no straining.
    What I loved the best was “Griesgötterspeise” (semolina food of gods): the sugared currants with a fluffy topping of semolina. Unfortunately I didn’t ask my gran for the recipe until it was too late for her to remember :(

    *I never knew they were such a recent breed. My grandparents must have been early adopters.

  5. says

    That picture sure is beautifuly composed.

    My grandfather used to grow currants and he made wine out of them. We had to do away with them, because my father developed kidney stones and he could not make and drink such wine anymore. Also, all plants have developed some apparently incurable orange fungus.

  6. says

    Very lovely. I’ve never encountered currants except as a possible substitute for barberries. It’s recommended that the currants be soaked in lemon juice to get them close to the barberries’ tartness.

    And now I must learn some jelly and cordial recipes.

Leave a Reply