Do you have an excess of currants in your garden?
Wondering what to do with him?
We have great recipes for you with red currants 7 times differently!
Try a luxurious crumb bun, yogurt sandwiches or perhaps homemade syrup.
In all cases you will enjoy!
Cheesecake with red currant
This Currant Cheesecake is an absolute treat that your whole family will love! It is the perfect dessert as well as a luxurious treat for your guests.
On the corpus:
- 250g amaretti biscuits plus 2 Digestive biscuits and the fine zest of half a small orange
- 75 g of butter
- 1 tablespoon of golden cane syrup
For the filling:
- 50 g of butter
- 2 spoons of powdered sugar
- 500 g of cream cheese
- 125 g of mascarpone
- 450 g of red currants
- powdered sugar for sprinkling
- Blend the cookies in a food processor or put them in a plastic bag and crush them with a rolling pin into coarse crumbs.
- Melt the butter and then stir in the golden cane syrup.
- Mix the butter into the crumbs to form a pliable paste.
- Press the crumbly paste into a 22cm springform cake tin or a 26cm springform cake tin, spread with your fingers and press down the sides.
- Cover with cling film and refrigerate for at least an hour up to 24 hours.
- Mix 50g of butter with 2 tablespoons of caster sugar and beat for a few minutes until the mixture is light, fluffy and pale and the sugar is barely discernible.
- Beat the cream cheese into the mixture, then add the mascarpone and beat all the ingredients until the mixture is smooth and light.
- Spread the mixture into the cooled mold and let it harden.
- Using a fork, remove the red currants from the stem and pile them over the filling.
- Dust generously with powdered sugar.
Do you have your proven cheesecake recipe or do you like to be inspired? If you have never baked it before, be sure to read how to do it. It looks simple, but appearances are deceiving.
We will advise you how to make a great cheesecake in both baked and unbaked versions.
Homemade currant jam
Make delicious redcurrant jam at home, which has a beautiful bright color and tastes absolutely divine!
Ingredients for about 6 smaller glasses
- 1 kg of red currants
- 0.5 kg of crystal sugar
- 0.5 package of gelling preparation (Gelfix)
- Peel the currants from the twigs and wash them so that nothing remains on them.
- Then pour the currants into the pot, cover it with a lid and let it cook on a low flame.
- You can mash it a little.
- When the currants come to a boil, turn the heat to high and continue to cook until about a quarter of the juice has evaporated.
- At this point, it’s time to add the sugar and jelly mixture to the pot as well.
- Mix everything thoroughly.
- Cook the jam for another 7 minutes.
- When it’s ready, pour it while it’s still hot into thoroughly washed glasses.
- Boil it, turn it upside down and let it cool completely like this.
Currant à la cranberry
An excellent side dish for tenderloin in cream or sautéed wild game. Simple and quick preparation and at the same time perfect refinement of dishes!
- 1 kg of red currants
- 500 g of icing sugar
- bag of citric acid
- 1 whole cinnamon stick
- 5 cloves
- Wash and de-stem the red currants.
- Prepare a 2:1 confectioner’s sugar.
- Boil half of the currants, add sugar, cloves and cinnamon.
- When the sugar dissolves and the currants begin to cook, add the other half, cook for about 5 minutes so that the currants do not boil and the balls remain.
- Pour the hot mixture into the bottles.
- Turn the bottles upside down for 10 minutes.
- Enjoy it!
Discover similar tips
Pure simplicity! This dessert is beautifully soft, flavored with lemon peel and red currant. It is sweet enough, so it will please even those who are not fond of very sweet desserts. Enjoy it!
- ½ cup white full-fat yogurt
- 1 cup of sugar
- 3 large eggs
- ½ cup canola oil
- 1 and ½ cups plain flour
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- 1 tablespoon of grated lemon peel
- 1 cup fresh red currants
- Preheat the oven to 175 degrees Celsius.
- Lightly grease the mold for mini sandwiches and sprinkle with flour.
- In a large bowl, whisk together the yogurt, sugar, eggs, and canola oil until smooth and well combined.
- Add the flour, baking powder, salt and lemon zest and mix until the dough is smooth and silky.
- Pour into the prepared mini sandwich pan and sprinkle with red currants (use about 2 tablespoons per sandwich).
- Bake in the preheated oven for 25-30 minutes, or until the edges are light golden and a toothpick inserted into the center of one sandwich comes out clean.
- Leave to cool in the pan, place on a wire rack for 20 minutes, then turn out and leave to cool completely before serving.
Red currant syrup
You can use excess currants to prepare this luxurious syrup, which contains a lot of vitamin C and iron, which is good for healthy blood formation. So let’s do it!
- 2 kg of red currants
- 600 g of sugar
- Rinse the currants, dry them and remove the stems.
- Add to a saucepan with sugar and about 0.6 liters of water.
- Bring to a boil.
- Mash the currants with a potato masher or a large fork.
- Reduce heat to medium and simmer for about 10 minutes.
- Pour the mixture through a strainer lined with a thin cloth.
- Once the currants have cooled, wring out a tea towel to extract any remaining juice.
- Pour the syrup into a bottle or glass and store in a cool, dark place.
Also try our elderflower recipes . Here you will find inspiration for honey, syrup and jam.
The refreshing redcurrant liqueur is absolutely luxurious! Currant gives the liqueur a juicy, summery taste and tastes great on its own, just with ice.
Ingredients for 900 ml
- 700 g of red currants
- 750 ml of vodka
- 200 g of sugar
- Weigh out 700 g of red currants, wash them and transfer them to a large canning jar.
- In a glass, mash the red currants to release the juice, then add the sugar.
- Pour in vodka and shake.
- Leave in a cool, dark place for 3 months, shaking every few days.
- 3 months later, strain the mixture into a clean container and discard the red currants.
- Using a funnel, pour the liqueur into a sterilized glass bottle.
- Seal, label and store in a cool, dark place.
Crumbly bun with red currant
You can serve a delicious dessert with crumb and red currant to any visitor and you can be sure that they will enjoy it!
- 1/2 cup plus 2/3 cup sugar
- 3 cups fresh red currants, washed and stemmed
- 1 tablespoon of cornstarch
- 2 cups plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
- 150 g of butter, cut into cubes and chilled
- 1 egg
- Preheat the oven to 190° Celsius. IN
- Grease a 20cm cake tin or a 28x18cm tin and set aside.
- In a large bowl, gently mix 1/2 cup sugar, currants, and cornstarch.
- In a separate large bowl, whisk together the remaining 2/3 cup sugar, flour, baking powder, and salt until evenly combined.
- Add the cubes of cooled butter and the egg and use a fork to mix the butter and egg into the flour.
- When done, the dough will be crumbly with pea-sized chunks of butter.
- Press 2/3 of the dough into the prepared mold.
- Top with currant mixture.
- Bring the remaining dough together into a loose ball, then crumble it over the currant mixture.
- Bake for 35-45 minutes until golden brown on top.
Currants are excellent for preparing other doughs from different doughs. It can also be used to fill pancakes. In winter, it is suitable for preparing teas. There are simply a lot of possibilities for its use.
If these recipes weren’t enough for you, check out our other currant recipes .
And how did the recipes go for you? Write to us in the comments!