Description
In the harvest season of black currant which I'm the only one she didn't cook. I found one not very troublesome recipe syrup of currants. Such are no recipes here and decided to post, pushed it and published the recipe of salad "tete-a-tete", where I used this syrup.
Ingredients
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Black currants
1 kg
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Sugar
1.5 kg
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Lemon juice
Cooking
In a jar put layers of black currants and sugar. Closed with a plastic cap and put in dark place for at least three weeks. During this time, the currants will give juice. You can safely forget about currants for a longer period of time, I have this jar waited a month and a half. This time I was not included in the calculated cooking time.
In a wide bowl shakes out the contents of the can, i.e. currants, syrup, undissolved sugar.
Bring to a boil, and cook on low heat for approximately 20 minutes, stirring occasionally.
Then remove from the syrup all berries, you can use them for making jam.
Again bring the syrup to a boil, allow to simmer for ten minutes, let cool a bit. Consistency get a fairly thick, aromatic liquid with a slight wine tinge.
And pour in sterilized bottles, syrup can be stored at room temperature.
Berry blend (I added in the berries, the juice squeezed from a lemon, but not necessarily), get a kind of marmalade or jam, it is difficult to give an acceptable name, it can be used as a filling or dessert.
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