Red currant for the winter: the best recipes for jams, sauces, jellies. Preparation of red currants for the winter in the multivark and on the stove

Since ancient times the red currant was revered as a berry, bringing good health, eternal youth and longevity. It contains a high concentration of pectin, fructose, vitamins and organic acids. Striking hemostatic, anti-inflammatory, choleretic, antipyretic and laxative properties of the product are completely justified. Unfortunately, due to the unusual tart-sour taste, the miracle-berry is rarely eaten raw. It is often harvested red currant for the winter in the form of delicious jam, compotes, mors, jelly, sauces, liquors, tinctures and even liquor. It is perfectly combined with other berries (black and white currants, strawberries, raspberries, gooseberries), as well as fruits (apples, plums and cherry plum), vegetables (tomatoes, avocado) and dairy ingredients.

In the Scandinavian countries, this berry is used as a component for fruit soups, sauces, puddings. In Germany, it is used for making desserts with custard or filling for cakes. In America - in the form of various tops for ice cream, cakes, crispy wafers. And for us - for delicious, delicate, fragrant winter delicacies.

The best recipes of red currant blanks for the winter are delicious sauce

Spicy non-traditional sauce from this berry slightly resembles narrashab from pomegranate. In it, notes of spices, expressive sourish and light berry shade are felt. This sauce perfectly complements traditional winter dishes: baked goose, duck, pork or turkey. Even the usual boiled or brawned chicken breast is perfectly combined with such a non-trivial additive. Our best recipe for red currant sauce for winter is also relevant for summer consumption. Shish kebab from mutton or pork will become even more appetizing and unique, if you spoon it with a gorgeous sauce.

Necessary ingredients for a recipe for the winter

• red currant - 2 kg
• chili pepper - 2 pcs.
• cloves - 4 pcs.
• pepper black peas - 1 tsp.
• mustard seeds - 1 tbsp.
• ground ginger - 1 tsp.
• curry - 2 tablespoons
• powder of cinnamon and paprika - 0.5 tsp.
• salt - 1.5 tablespoons.
• turmeric - 1 tsp
• hops-suneli and fragrant pepper - 1 tsp.
• sticky-quartz - 6 pcs.
• sugar - 1 kg

Step-by-step instruction of currant sauce for the winter

1. Ripe berries wash under running water, remove the stems, distribute them on a paper towel to dry.

2. Clean and dried berries twist into a meat grinder. Add the specified amount of sugar to the currant mass, mix thoroughly.

3. In an enamel bowl, boil the berries with sugar, put all the spices in the bowl. Stir well and boil for another 7-10 minutes, regularly taking off the foam.

4. Let the hot aromatic mixture pass through the colander.

5. The resulting bright crimson sauce boil once more, spread hot on sterile jars with a capacity of no more than 0.5 liters.

6. Just leave one jar on the test. The rest of the tightly clog and hide the red currant sauce according to our recipe for the winter.

Jelly from red currant for the winter - recipe with photo

The harvest of this berry is rarely eaten in its pure form. But it is great for berry jelly. Such a dessert can be cooked in different ways: by collecting a mixture of three varieties (white, red and black), combining it with other berries (strawberries, raspberries, strawberries) or using it separately. Any of the proposed options will please the household members with a gentle consistency, pleasant taste and a light summer aroma. In addition, the preparation of jelly from red currant for the winter according to our recipe is a quick and easy process.

Necessary ingredients for winter harvesting

• water - 500 ml
• sugar - 1,2 kg
• ripe red currants - 1.2 kg

Step-by-step instruction of the recipe for currant jelly

1. Berries separated from pedicels, rinse with running water and pour with cold water, taking into account 0.5 liters per 1 kg of currant.
2. Put the container with the berries on the fire and heat, not bringing to a boil. Strain the resulting cook, berry the strains through a colander or a fine sieve. The remaining cake squeeze through 3 layers of gauze.
3. Lightly cool the fat with juice and strain through 3 layers of gauze. Then add sugar to the liquid and cook for 30 to 40 minutes.
4. Hot jelly spread on sterile jars, sprinkle with sugar and cover with capron or roll up with metal covers.

Red currant for the winter without sugar in its own juice, the best useful recipe

These berries, in addition to terrific healing properties, have contraindications. So, the juice of these fruits is forbidden to people with peptic ulcer and stomach ulcer, acute gastritis and hepatitis, reduced blood coagulability. In this case, the red currant for the winter in its own juice without sugar is perfectly refreshing, increases the protective functions of the body, strengthens and tones. This procurement for the winter is practical and economical. In addition to fresh berries and clean cans, absolutely nothing is required.

Necessary ingredients for a recipe for the winter

• ripe red currants - 2 kg

Step-by-step instruction for cooking without sugar

1. Sort and wash fresh berries, remove twigs, dry on a clean kitchen towel.
2. Transfer them to a pan, keep the berries on fire until they give juice and boil. After boiling, remove from heat.
3. In warm, sterilized jars, shift the berry mass, compact it so that the berries are covered with juice. Pasteurize the red currant for the winter at 90C for 15-20 minutes.
4. Hot rolls roll, turn containers to the top of the bottom.
   

The best recipes of red currant blanks for the winter - Jam-confiture (recipe for multivarka)

By its popularity, this culture loses to other berries, and even close relatives. Many did not like the taste of hard skin, sour taste and lack of bright aroma. Meanwhile, it is this type of currant that behaves better than the rest when heat treated. Juices, jams, compotes and jam-confiture of red currant for the winter are delicious, healthy, tender and light. A large number of useful trace elements remain intact even after cooking, and a pleasant velvet color - after a long storage of the billet. Jam-confiture of red currant for the winter on the recipe for a multivark - an unusual variation of bitten jam. Such a delicacy, in contrast to the traditional, is prepared for no more than 30 minutes, besides it does not require any unnecessary actions.

Necessary ingredients for a recipe in a multivariate

• red currant - 0,5 kg
• granulated sugar - 1 tbsp

Step-by-step instruction of currant jam for the winter

1. Berries remove from pedicels, rinse with cool water, dry on a towel. Let the red currant on the juicer, leave cake for compote or jelly.
2. The resulting glass of juice combine with a glass of sugar and pour into the bowl multivarka. Set the "jam" mode, start the process. Do not wait for the end of time - 1 hour. To prepare a tasty confiture of red currant, 20 minutes are enough.
3. Hot jam-confiture should be spread over sterilized jars, clogged. Turn the tare to the top of the bottom, leave in this position until the morning. After complete cooling, hide the lacrimal conservation in a dimly lit cool place until winter.

The best recipes for the preparation of red currant for the winter in the form of jam, jam, sauce or jelly - a find for any mistress. And the precious harvest is preserved, and vitamins are stored, and dessert is always at hand. The above recipes for the preparation of red currant with and without sugar must be tried in person to ensure their versatility and uniqueness.