From staf121@it.canterbury.ac.nz Tue Jul 30 16:00:47 2002 Date: Tue, 30 Jul 2002 13:10:59 +0000 (UTC) From: staf121 Newsgroups: rec.food.recipes Subject: Blackcurrant Syrup and Liqueur (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Blackcurrant Syrup Blackcurrant Liqueur Request >From: Edna >I was wondering if anyone had a recipe for > Currant Syrup and or Sauce. My garden >is over flowing with them. Been there, done that! If your currants are blackcurrants, you've got some wonderful things you can make. Blackcurrant Syrup 2 lb. Blackcurrants 1 3/4 lb. Sugar 1 oz. Citric acid 1 1/2 cups water Dissolve acid in water and pour over bruised fruit. Stand 24 hours. Strain, add the sugar and heat through until the sugar is dissolved. Do not boil. Bottle in clean, sterile bottles. Use one tablespoon per glass of water, or undiluted on ice cream. It's commercially sold under the name Ribena here, and used to be the standard way to give babies their vitamin C. This can be used to make a wonderful sorbet. We regularly saw it on the list of sorbet flavours in France and Belgium. Now my husband prefers a different version....... Blackcurrant Liqueur (popular in France as liqueur de cassis): 2 lbs. Blackcurrants 1 quart spirits that are at least 70 proof or 35% - cheap vodka works well! 1 1/2 lbs sugar 1/2 tsp cloves 10 new young leaves from the tip 1/2 tsp cloves 1/2 tsp cinnamon Put leaves and spices in the bottom of a bowl, then well crushed blackcurrants. Pour over the spirits and mix, then add sugar and mix again. Put in a large jug or bottle (a half gallon jug is good. I use an old sherry flagon. A large plastic contain may work, but I've only ever used glass.) Let sit in a warm place about a month, shaking once a week or so. Strain through a metal/plastic strainer to remove the skin and seeds, Then strain again through a jelly bag. What is left in the bag is still highly alcoholic and keeps nearly forever in the refrigerator to be used on ice-cream. (this is my husband's favourite part.) The strained liqueur can be bottled back into the old spirit bottle/vodka bottle. Keeps well with age (one of my bottles is at least 10 years old....) Great as a drink after dinner, lovely added to sparkling white wine, nice over ice-cream, good as a hot drink with some hot water..... Other uses of blackcurrants: I've used them in pancakes and cooking in place of blueberries - stronger flavour but nice. Freeze whole, clean fruit and add to apple crumble/pie in winter for extra Vitamin C. Jam is nice and sets very well so the fruit can be used to help set other jams. And when they are fresh, just plain with sugar on them......... Louette -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.