Currant Events
Summertime in Ontario is replete with berries all harvested at different times throughout the season. Starting with strawberries and on to raspberries, gooseberries, currents, blueberries and so on, we are blessed with an abundance of the little gems.
In pursuit of blueberries this year, I had my first visit to an actual berry farm just north of ’wine country’ in P.E.C. The Wooler area, hosts a farm devoted to growing many varieties of berries. I had a great visit there and learned a good deal from the grower. For instance, I had no idea that blueberry bushes take 10 years to establish. Oh, and I did get my share of blueberries. The pie is in the oven.
Something they produce there which is quite uncommon are Red Currants. Not to be mistaken with ‘sultanas’ often referred to as currants. They are dried seedless grapes.
Red currents are beautiful bitter sweet red berries that take some creativity to utilize.They make a great jelly or a vibrant addition to chutneys and relishes. Not only for the tartness they impart, but for their brilliant colour. They make a beautiful garnish if you are adding a little currant coulis to a savory plate for instance. I find them to be an impressive contrast with Salmon, or they can liven up a pork dish nicely. They are commonly used in desserts as well.
Anyway, I was thrilled to trip upon the versatile little jewels and I am dusting off the preserve jars to put some away for a winters day.
Here is a recipe for basic currant jelly:
- 4 lbs. red currants
- 6 1/2 cups granulated sugar
- 1 cup water
- 4oz. liquid pectin
Crush the currants in a large pot.Add the water. Bring to a boil.Reduce heat. Simmer for 10 min. Strain through a cheese cloth. You should have about 5 cups of liquid.Bring the juice to a boil, add the pectin and sugar. Boil for another 30 seconds. Remove from heat skim the foam from the top of the liquid and pour into sterilized preserve jars leaving 1/2 inch of head space. Place lids on and put jars and process in simmering water for 10 min.
The result will be a jar that looks like cranberry glass.
This basic jelly can be added to relishes and chutneys as well as used on its own. It also works as a glaze for tarts or hams.
