Bottled Black Currants Recipes

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BLACK CURRANT COCKTAIL

Provided by Food Network

Time 5m

Yield 1 cocktail

Number Of Ingredients 2



Black Currant Cocktail image

Steps:

  • Pour juice in a champagne flute and top with Prosecco.

2 tablespoons chilled Currant or Black Currant Nectar
1/2 cup chilled Prosecco

BOTTLED BLACK CURRANTS

Categories     Candy     Dessert     Side     Currant     Boil

Yield makes two 16-ounce jars

Number Of Ingredients 3



Bottled Black Currants image

Steps:

  • Put the sugar into a pan with 2 1/2 cups of water and heat gently to dissolve, then boil for 1 minute to make a syrup.
  • Prepare the black currants by removing any twiggy stems and rinsing the fruit if necessary. Pack the currants as tightly as possible, but without crushing, into warm, sterilized jars (see p. 152). If using verbena or geranium leaves, layer 2 or 3 among the little purple-black fruits as you go.
  • Cover the packed fruit with the hot syrup (140°F), filling the jars to the brim. Fasten with screw-bands or clips. If using screw-bands, remember to tighten them and then release by a quarter of a turn (see p. 156). Place a folded tea towel in the bottom of a large pan (which must be deeper than your jars are tall). Fill the pan with warm water (100°F), then submerge the jars completely.
  • Clip a candy thermometer to the side of the pan. Bring the water slowly to the simmering point (190°F) over 25 minutes, then maintain this temperature for just 2 minutes.
  • Lift the jars out and place on a wooden surface or a folded tea towel. Tighten screw-bands. Leave undisturbed for 24 hours. To check that they are properly sealed, remove the clips or screw-bands and lift the jars by their lids (see p. 158). Store in a cool, dark place. Use within 1 year.

1 cup granulated sugar
2 1/2 pounds large, firm, juicy black currants
A few lemon verbena or scented geranium leaves (optional)

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