Redcurrant Liqueur

So Redcurrants rescued from the beaks of blackbirds and other marauding birds in my garden. This was achieved using CDs. Apparently though, they soon get used to the glittering in the sunlight. So just in case I've been nipping in and out in the rain today to pick the ripest. 

I saw a programme last night on Channel 4 called Super Foods. They demonstrated that blackcurrants contain 6 times as much antioxidants as blueberries, so I can imagine redcurrants contain them too. Maybe not quite as much, as it tends to be colour dependant. 

I intend freezing them for later use in sauces, purées and for desserts etc. but in the meantime some liqueur.

I found this recipe in The Telegraph given to Xanthe Clay. I used my own measurements as usual because I have found it is very easy to add more sugar at a later date and very difficult to use the liqueur if it's toxic with the stuff.

225g redcurrants, stripped, washed, dried and crushed
50g sugar
2 tiny broken pieces of star anise (you can add more at a later stage in case it overpowers flavour)
Enough gin and white rum to almost fill a 70cl bottle (leave room to shake)

I used a combination of vodka and rum as that was what I had in the drinks cabinet.

Pour the ingredients into a bottle with a sealable top. Believe me, getting the mashed redcurrants into the bottle pictured reminded me of a rich man getting into heaven quote.....

Leave for at least 6 months and strain. Return to bottle and leave mature for a few more months. The longer with all these concoctions the better.

Crème de Groseille Rouge. (Redcurrant Liquour) and Christmas Jelly

Served here with elderflower champagne

Last July I was overwhelmed with soft fruit ripening rapidly in my garden and was to the pin of my collar trying to both pick it and figure out what to do with it (apart from the usual).

I wrote about it here. So now the time has come to finish off this glorious redcurrant creation.

I have had several reports from other people who have already completed theirs and are beginning to enjoy it. To be honest I had completely forgotten about mine.

So I poured the vodka with the redcurrants into a large bowl and gave them a good mash with a potato masher. I have seen some recipes advising using a food processor to blitz them.

Put a muslin cloth in a colander and balance it over a suitable container (alternatively you could use a jelly bag).  Pour the mash into it and leave it to drip through. Give it a gentle push from time to time. After it has all dripped through pour it back into a clean jug.

Make a sugar syrup. I used 400g sugar and 200g water (In the other recipe it says 300g but I felt it needed slightly more). Simmer it until sugar is dissolved and it becomes syrupy. Allow it to cool slightly and pour into the redcurrant liquour. Give it a good stir and transfer to clean sterilised glass bottles.  Allow to mature for as long as you have patience.  It will improve with age.

(It is pictured here served with elderflower champagne I made in 2011 and it was really delicious).

Christmas Jelly

I was then left with a big pot of both spent redcurrants and blackcurrants from making cassis. They were plumped up with vodka and it seemed like a crying shame to just dump them. So I made a Christmas jelly with them.  Bear with me as this recipe was an experiment and the quantities I had may not be the same as you may have, but both berries contain a lot of pectin so it will set.

I had 475g spent redcurrants and 895g spent blackcurrants. I added 500ml of water along with two star anise, a cinnamon stick, a few cloves and a few juniper berries.  I simmered it until the fruit was soft and pulpy. Cool it and transfer to your muslin set up again. This time allow it to drip through overnight. Don't be tempted to push it through or it will become cloudy.

Next day I measured the liquid (actually it had already turned to a jelly). It was about 500ml so I added another 200ml water. I heated it and then added 250g sugar and brought it to a rapid boil. I tested it after a few minutes and it had reached a set. I then transferred it to clean sterilised warm jars.

This jelly will be delicious served in place of cranberry sauce with turkey for Christmas. Or it could be used to add to a jus to be served with game.