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Do The "Husul" Black Currant Smoothie
by Larry Husul
Combine in blender:
1 1/2 cups of ice cubes
1 large banana
1 cup frozen or fresh black currants
1/2 cup fat free blueberry yogurt
1 1/2 cups Soy Milk (Larry prefers Vanilla Flavour)
Serve immediately, makes approx. 4 servings.
Fox Moor Black Currant Jam Recipe
5 cups of black currants (1 quart)
4 cups sugar
1/4 cup lemon juice
Wash and remove currant stems.
Place fruit in heavy saucepan with 2 cups of water.
Bring slowly to boil, uncovered, stirring to break down fruit
into a pulp.
Cook for 10 minutes or until soft.
Add sugar and lemon juice over low heat, stir until sugar is dissolved.
Raise heat; bring to full rolling boil, stirring often.
Boil hard, uncovered, for 10 minutes. Remove from heat, test for
jam stage.
Cook longer if needed and test again.
Let stand 5 minutes, skimming off any foam with large metal spoon
and stirring occasionally to prevent floating fruit.
Pour into hot sterilized jars and heat seal.
Homemade Cassis
as featured in the July, 2003 issue of
Martha Stewart "Living"
2 cups (10 oz) fresh black currants, stems removed
1 cup sugar
2 cups Brandy or Cognac
1. Using potato masher, mash currants in a medium saucepan. Add
sugar and 1 cup water; bring to a simmer over medium-high heat.
Cook until sugar is dissolved and fruit has released all juices,
stirring occasionally, about 5 minutes.
2. Remove pan from heat; stir in Brandy or Cognac. Transfer to
a glass jar. Seal tightly, and refrigerate 1 week.
3. Strain mixture through a sieve into a medium bowl. Pour again
through sieve lined with cheesecloth into a clean jar. Refrigerate
at least 1 week before using, to allow flavours to develop.
Red Currant Jelly
2 quarts Red Currants
1/2 cup Water
Sugar
Wash and drain.
Mash fruit with water.
Cook for 10 minutes, stirring frequently.
Strain fruit through jelly bag overnight.
Add 3/4-cup sugar to every 1 cup of juice and stir to dissolve.
Cook, stirring occasionally, until syrup sheets off spoon.
Ladle into hot sterilized jars, put on lids and seal.
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