Red currant is a maker! Often, it is in trouble with excessively prolonged curls, which no-one is bothering to pick up, and nobody’s bothering to do anything about it.
It does not cause it to be described in a jellyfish, maybe you have too much enthusiasm 🙂
However, in the wintertime, it was still nice to eat a golden yellow biscuit made from eggs from my grandmother chickens, with milk and cream cream and red and yellow jar on the inside and on top. So far, the tormented grandmother’s cakes are reminded.
Nowadays, the art of becoming descended from this, and pure red tricks can buy from the store for a lot of money.
In fact, in 2017, it will not be so painful to make one-colored red-tape remover, because we all have a great deal of relief for jam sugar. And since my last very memorable experiences of red currant have been an amazingly perfect collaboration with red meat and red currant, I took the red jelly, which is more like a meat-eating creature.
To do this you need:
- 1 kg of red currants
- 1-2 chilly peas shredded
- Chilly powder if desired
- 200-300 g 1: 3 jam sugar (I put it less)
- Tipped salt
Add the jam sugar, chopped chilly peas, to taste the rosemary and the tipped salt to the resulting red currant juice. Boil in low heat for ten minutes. At the same time, place the oven at 100 degrees for approximately 20 minutes in the jars to sterilize them. Raise jars from the oven, pour hot jelly in jars, close the covers and cool down. In such a relationship, a jelly appeared that was not too bad. It’s just a nice sparkling additive on a plate to make it look like a mass.
This sweet and sharp red currant sauce for meat dishes, however, is now waiting for cooler appetite when flesh beating again. Red wine in addition, and believe the taste is flawless!