Red Currant Cordial Recipe - How to make Syrup [no cooking!] (2024)

FAQs

What jelly is closest to red currant? ›

Raspberry jelly is a great substitute for red currant jelly. It has a similar tartness and sweetness that can complement a wide range of dishes. It can be used in the same quantities as red currant jelly in recipes.

What are some good substitutes for currants in recipes? Any dried fruit could work - raisins, dried cranberries (a number of answers recommended craisins, but they're sweetened, and dried cranberries are not), dried blueberries, dried apricots, or dried cherries - all of which are pretty readily available.

Currant varieties come in shades of red, black, and white. Red currants are high in pectin, making them ideal for jams and jellies. Black currants have five times the Vitamin C of oranges and make wonderful liqueurs. White currants are typically sweeter and less acidic than red currants and are best eaten fresh.

Uses: Redcurrant jelly is traditionally served with roast lamb or venison. A tablespoonful of jelly also adds a delicious flavour to lamb or venison casseroles.

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants (Ribes rubrum), sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots.

In the early 1900s, currants were banned in the northern United States to prevent the spread of white pine blister rust. However for most states, including Utah, the ban was lifted in 1966. Most red currant varieties are actually immune to the disease, with black currant being much more susceptible.

These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. Their flavour is a little tart but they're still sweet enough to be eaten raw, so long as they're sprinkled with plenty of sugar.

Edibility and Nutritional Value of Red Currant, Ribes rubrum

The berries are edible. They are sweet, being a good source of glucose, fructose and sucrose but also rather tart.

Highbush Cranberry produces attractive white flowers in late June and bears edible fruit that matures to a bright red colour in the late summer. This shrub, native to much of Canada, is fast growing, and its fruit can be eaten raw or cooked into a sauce. Red Currant is a deciduous shrub native to western Europe.

What is red currant jelly made of? ›

Made with fruit, sugar, and water, this jelly doesn't need the addition of store-bought pectin, as the currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel and texture without the need to add any stabilizer agent.

Why does my gravy have a jelly-like texture? Gravy gets a jelly-like texture due to too much thickener. Too much flour, for instance, can result in a gummy consistency (particularly when left overnight in the fridge).

Many people consider 'Rovada' to be the best red currant cultivar.

Dried black currants look like Zantes and have a tart and bold flavour. Red and white currants are tart, but their flavour is more straightforward than black currants. While these currants are essentially sour, at peak ripeness they have a subtle sweetness that balances their acidity and can be eaten raw.

White currants are the sweetest of the three currant colors – sweet, and tart with floral undertones. Although the fruits are the primary source of food from the plant, the leaves and tender, young shoots are also edible. White currant berries are slightly smaller than their red counterparts.

Red currants grow in grape-like clusters on small bushes, the fruit has become a rarity in the United States. Mistakenly thought to promote a tree disease, currant bushes across the country were systematically uprooted in the early 1900s, and production was prohibited for many years.

There has always been a shortage of Red and Black Currant production in the US because starting in 1900 the cultivation of Red and Black Currants was banned.

Cloudberries. Flavor: Cloudberries are very juicy, and they taste a bit like a cross between a raspberry and a red currant.

Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of organic acids and mixed polyphenols. As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.