Except eating them plain or making jelly. My in-laws have an abundance of them and we're looking for ways to use them. What is the traditional way to eat or cook them in your countries? Also interested in savoury dishes.
7 comments
Eat them with vla.
They also taste great in a German himmelstorte: cake, whipped cream, baked meringue and redcurrants. Delicious!
You can use them to make red currant liquor or “Rumtopf”.
Rumtopf is a traditional preservation method where you have a huge earthware vessel with rum in it. Over the autumn you pop in fruit that you don’t need or that would otherwise become foul.
Around Christmas you should have a nice pot full of rum-infused fruit. Plums, strawberries, other berries etc are also well suited.
We freeze them in portions and use them to make Ribiselschnitten throughout the year.(Shortcrust pastry, whipped eggs mixed with the redcurrants)
They work well in a cheesecake, muffins, with vanilla ice or pudding. You can pair them in deserts with mango, apricots or other very sweet fruits. Cakes with merengue and chocolate cakes with red currants are also delicious.
For savory dishes, you can adjust recipes with pomegranate seeds or cranberry to bring a sweet and sour component to a dish, as long as it doesn’t matter that currants can get mushy. And they go well with cheese.
Ottolenghi has a recipe for baked eggplant with Greek yogurt and pomegranate, I often use red currants instead of pomegranate, it works well. So does using them in tabbouleh.
Put them in a green salad with goats cheese, walnuts and whatever else you like in a salad, or add them as a topping to Flammkuchen/tarte flambé with feta and pumpkin.
They should also work in chutneys and sauces with meat, but I have not tried that.
And if you have a party coming up, you can use them to make punch.
7 comments
Eat them with vla.
They also taste great in a German himmelstorte: cake, whipped cream, baked meringue and redcurrants. Delicious!
You can use them to make red currant liquor or “Rumtopf”.
Rumtopf is a traditional preservation method where you have a huge earthware vessel with rum in it. Over the autumn you pop in fruit that you don’t need or that would otherwise become foul.
Around Christmas you should have a nice pot full of rum-infused fruit. Plums, strawberries, other berries etc are also well suited.
Put a spoon or two over vanilla ice cream.
Usually I make juice out of them, maybe add some blackcurrant to make it taste a bit more mellow. In Finland it is common to have [this special device](https://www.tuontitukku.fi/koti-ja-toimisto/mehustin-8l-mehumaija-day-voi-kayttaa-kaikilla-levytyypeilla/p/5701390088290/) for steaming juice out of berries.
We freeze them in portions and use them to make Ribiselschnitten throughout the year.(Shortcrust pastry, whipped eggs mixed with the redcurrants)
They work well in a cheesecake, muffins, with vanilla ice or pudding. You can pair them in deserts with mango, apricots or other very sweet fruits. Cakes with merengue and chocolate cakes with red currants are also delicious.
For savory dishes, you can adjust recipes with pomegranate seeds or cranberry to bring a sweet and sour component to a dish, as long as it doesn’t matter that currants can get mushy. And they go well with cheese.
Ottolenghi has a recipe for baked eggplant with Greek yogurt and pomegranate, I often use red currants instead of pomegranate, it works well. So does using them in tabbouleh.
Put them in a green salad with goats cheese, walnuts and whatever else you like in a salad, or add them as a topping to Flammkuchen/tarte flambé with feta and pumpkin.
They should also work in chutneys and sauces with meat, but I have not tried that.
And if you have a party coming up, you can use them to make punch.
They’re a vital component in summer pudding
https://www.bbc.co.uk/food/recipes/summerpudding_90295
(If you make this, it’s not the same unless you pour cold double cream over it – it’s still healthy, it’s mostly fruit!)
Rote Grütze, that’s the beast way to eat them.
https://de.wikipedia.org/wiki/Rote_Gr%C3%BCtze