Tiny tangy berries – red, black, white – currants! In summer, they make a refreshing snack for a quick bite or while lounging by the pool, and in winter, they enhance the flavor of pancakes in the form of currant jam. Inside each tiny berry lies a wealth of health benefits. Read on to learn what they contain, how they benefit you, and how you can use them in the kitchen.
Currants are a rich source of vitamin C. Black currants, in particular, pack a serious punch – they have even four times more vitamin C than an orange. Currants boost immunity, aid in cell regeneration, and help with iron absorption. They are powerful antioxidants – containing high levels of flavonoids, polyphenols, and anthocyanins that protect the body from free radicals. They also reduce the risk of cancer and heart disease and – what will especially please women – slow down aging.
Black currants in particular contain gamma-linolenic acid, which has strong anti-inflammatory properties, making them especially beneficial in the fight against arthritis. Currants strengthen vision and protect against macular degeneration. They improve blood circulation, support vessel elasticity, and lower blood pressure. Thanks to their high fiber content, they aid digestion and help prevent constipation.
Currants taste best freshly picked, as that’s when they offer the greatest health benefits. If you have an abundant currant harvest in your garden, freeze them – in winter, add these health-packed berries to porridge or oatmeal. Their tangy taste makes them perfect for cakes, currant syrup tastes amazing, and they’re also used to make homemade wine. Currants are also great for making jam, which perfectly complements pancakes and gingerbread cake. In summer, turn them into a refreshing sorbet or ice pop! In smoothies, they taste great with mango and banana. Currant sauces (chutneys) are an essential addition to dishes like beef sirloin, and they always elevate the flavor of game, duck, and roasted pork.
Prepare a delicious currant treat with us in liquid form!
Ingredients: cleaned, washed, and stemmed currants (red, black, white, or a mix), a handful of currant leaves, water, lemon juice to taste, and granulated sugar. The ingredient ratio is 3 : 2 : 2.5 – for 5 kg of currants, use 3 liters of water and 2.5 kg of sugar.
Instructions: In a pot over low heat, simmer the fruit. Strain through a sieve, sweeten with sugar, bring to a boil to dissolve the sugar. Cook for about 30 minutes until the syrup thickens. Fill sterilized glass bottles, sterilize for about 15 minutes, and let cool.
And what would a currant harvest be without making a fine currant jam!
For that, you’ll find the Orava MH-04 multifunctional pot handy, as it has a preset program for making marmalade.
Prepare a treat for your loved ones that, thanks to the absence of sugar, can be enjoyed even by diabetics and those watching their weight.
Ingredients: 1 kg red currants (or black or white), 1 packet of sugar-free gelling agent (e.g., Gelfin 2:1 sugar-free or gelling pectin), optionally 1–2 tbsp lemon juice (helps gelling and enhances currant flavor), for natural sweetness you can add 2–3 tbsp apple puree.
Instructions: Thoroughly wash and stem the currants, then drain. For a smoother jam, you can blend or cook the currants. Place the currants in a pot, add lemon juice and the gelling agent according to the package instructions. Mix well and bring to a boil. Cook for 5–10 minutes, removing any foam that forms. If you want the jam sweeter naturally, add apple puree. Test by placing a bit on a plate, let cool, and check the consistency – it should not run. If it’s too thin, cook a bit longer.
Recipe source: zahradkar.pluska.sk
Photo: Orava, pixels.com
