Black and red currant syrup: 3 recipes at home

The recipes are suitable for both black and red berries.

The amount of sugar depends on taste preferences and the purpose of the syrup. For desserts and cocktails, it is better to use more, and for meat dishes (this syrup will perfectly complement the taste of meat on the fire, for example) it is better to reduce the amount of sugar.

Recipe for currant syrup without water

Ingredients

1. Currants - 1 kg

2. Sugar - 1 kg

The method of preparation

1. Rinse and sort the currants.

2. Sprinkle the berries with sugar, press them down a little and put them in a bottle or in a saucepan. With this method, the proportions of sugar and berries are 1:1.

3. Cover the container with a lid and put it in a warm place for 2-3 days, you can even put it in the sun. During this time, the berries will ferment slightly and this will give a special, spicy taste to the syrup.

4. Now the berries need to be boiled over. Bring the berries to a boil and boil them for 10 minutes.

5. Rub the hot currants through a sieve.

6. Do not throw away the remaining cake. You can use it to make pastille or compote.

7. Pour the syrup back into the saucepan and boil. Black currants contain a lot of pectins, so they gel very quickly and should not be boiled for a long time.

8. Pour the hot syrup into sterilized bottles and store it in a cool, dark place. This syrup can stand for more than a year if no air gets under the lid.

Recipe for currant syrup with water

Ingredients

1. Black currants - 2 cups

2. Water - 1 glass

3. Sugar - 1-2 cups (to taste)

Method of preparation

1. Rinse the berries under running water, clean them from twigs and dry them.

2. Pour sugar into boiling water and boil the syrup for about 1-2 minutes to dissolve it properly. Then send the berries to the syrup and cook for 10-15 minutes until they are soft. If you want, you can mash the currants with a spoon beforehand so that they release the juice better.

3. Remove the finished syrup from the heat and cool slightly. To taste, add a little lemon or lime juice if the berries are too sweet and you want to add a touch of sourness to the syrup.

4. It is better to leave the berries for a few hours so that the currants give off all their juice and are properly soaked in sugar. If there is no free time, you can immediately proceed to the next process.

5. Add the slightly cooled berries to a sieve and grind them properly so that no bones or skins get into the syrup.

6. Pour the syrup into a saucepan and put on fire. Bring to a boil and it's ready. If desired, this syrup can be sent to sterilized jars and prepared for the winter.

7. To serve the syrup to the meat, it can be boiled to a thicker consistency over low heat, stirring constantly.

Recipe for aromatic currant syrup

Ingredients

1. Star anise - 1 star

2. Water - 125 ml

3. Cloves - 2 pieces.

4. Cinnamon sticks - 1 stick

5. Allspice - 3 pcs.

6. Sugar - 250 g

7. Fresh black currants - 250 g

Method of preparation

1. Sort and rinse the currants.

2. Put the currants in a saucepan. Add cinnamon, star anise, allspice, cloves.

3. Cook over low heat for 10 minutes.

4. Strain out the liquid. Measure the amount of liquid formed.

5. For every 200 ml of liquid, add 200 g of sugar.

6. Cook, stirring, for 5 minutes. If you harvest syrup for the winter, then at this point, pour the hot syrup into sterilized jars and roll up.

7. The currant syrup is ready.

Update: 21.08.2019

Category: Syrup recipes