Currant syrup

Name: Currant syrup - Antoaneta N.
Ingredients: a large bowl with currants 1 kg sugar lemon juice 300 ml water

Syrup - Currant syrup by Antoaneta N. - Recipia

When I have fresh currants, I turn them into a simple syrup with an intense fruit flavor and a clear amount of sugar. The most time-consuming part is straining after blending, as the seeds and skins need to be well separated, and as much pulp as possible should be recovered. The syrup is then boiled until it thickens and bottled while still hot. Quick Info Total Time: not specified in the original recipe; it depends on the amount of currants and the boiling time. Preparation Time: about 15 minutes for macerating with sugar, plus time for cleaning, blending, and straining. Cooking Time: not specified; the syrup is boiled until it thickens. Servings: the final amount depends on the volume obtained after straining and how much the syrup reduces during boiling. Difficulty: easy to medium, due to straining and checking the consistency. Recipe Type: currant syrup for preservation and diluted serving or used as an addition to various dishes. Ingredients 1 large bowl of currants 1 kg sugar Lemon juice, to taste 300 ml water For this recipe, the ratio of 1 to 1 is maintained: one liter of currant juice to one kilogram of sugar. During preparation, water is added so that the strained liquid reaches one liter before completing the amount of sugar. The 300 ml of water is the amount listed in the original recipe, but the final volume may depend on how much juice and pulp result from the currants. Preparation Method 1. Prepare the currants Select the currants and remove leaves, stems, and any other impurities. Wash them well under running water, then leave them in a strainer until they drain. It is important for the fruits to be as clean as possible before blending, as the syrup does not go through a cleaning stage after boiling, except for straining the pulp and seeds. 2. Mix the fruits with sugar Place the currants in a small pot or a tall container suitable for blending. Add 300 g of sugar and mix. Let the fruits with sugar sit for about 15 minutes. During this time, the sugar begins to draw out the juice from the currants, making them easier to blend. 3. Blend the currants Blend the sweetened currants well until you achieve a uniform mixture. There is no need to add water before this stage. 4. Strain the mixture Pass the mixture through a strainer. Press and stir the pulp patiently to recover as much juice as possible. There will be seeds and bits of skin left in the currants, so straining should not be rushed. In the end, you should obtain as much clear liquid as possible without losing the soft pulp that can pass through the strainer. 5. Add water Measure the strained liquid and add water until you reach one liter of liquid. The recipe source mentions the amount of 300 ml of water, but this may vary depending on how much juice the currants released and how much liquid was recovered during straining. 6. Add the remaining sugar To the obtained liquid, add the remaining sugar so that the total amount of sugar used reaches one kilogram. Stir until the sugar is dissolved in the mixture. The desired ratio is one liter of juice to one kilogram of sugar. This is the basis of the recipe and should be kept in mind before boiling. 7. Boil the syrup Place the pot on the stove and let the syrup boil. When it starts to bubble, foam will form on the surface. Carefully remove it. Continue boiling until the syrup changes consistency and begins to thicken. The source does not specify a fixed time, as the duration may vary depending on the amount of liquid and the intensity of the heat. 8. Add lemon juice When the syrup begins to thicken, add the lemon juice and stir. The amount is not specified in the original recipe, so add it to taste. 9. Check if the syrup is ready Place a small amount of syrup on a saucer and check the texture. If it thickens and does not remain completely fluid, the syrup is ready. The saucer test is more reliable than using a fixed time, as each quantity of currants can produce a different volume of juice. 10. Bottle while hot Pour the syrup while it is still hot into clean bottles. Fill them carefully and seal them after bottling. Why I make the recipe often Currant syrup uses few ingredients and is a practical way to make the most of the fruits when there are many and cannot be consumed immediately. Sugar preserves the concentrated flavor of the currants, and lemon juice helps balance the sweetness. The recipe is also useful because the volume can be adjusted before boiling. After straining, the liquid is topped up to one liter, and then the total amount of sugar is added according to the 1 to 1 ratio. Tips and variations Tips Clean the currants before washing to easily spot any remaining leaves and stems among the fruits. Let the fruits drain well before mixing them with sugar. The water left after washing can alter the liquid volume and make it harder to track the ratio between juice and sugar. Use a tall container for blending. The mixture may splash, especially at the beginning, and a tall pot is more practical than a very wide one. Do not throw away the pulp immediately after straining. Press and rub the mixture through the strainer to recover as much juice as possible. Remove the foam as it forms. The surface of the syrup will be clearer, and the consistency test will be easier to perform. Try the syrup on a saucer before turning off the heat. The fact that it starts to boil does not mean it is already thick enough. Substitutions No substitutions are necessary for the main ingredients. Currants, sugar, water, and lemon juice form the base of the recipe. If you do not wish to alter the flavor, maintain the ratio of one liter of juice to one kilogram of sugar. The amount of water is adjusted based on the volume of liquid obtained after straining. Variations The recipe can be prepared with a larger or smaller amount of currants, but the mentioned ratio must be preserved: one liter of juice to one kilogram of sugar. The amount of lemon can be adjusted to taste. Since currants already have their own acidity, the juice is added according to preference without changing the base of the syrup. Serving Ideas Currant syrup can be diluted with water before serving. It can also be used as a topping for desserts or to sweeten other dishes, keeping in mind that it is already very sweet. Frequently Asked Questions Why should the currants be left with sugar for 15 minutes? The sugar begins to extract juice from the fruits, making them easier to blend. Additionally, a wetter mixture forms, which passes more easily through the strainer. Is it mandatory to add all 300 ml of water? The recipe mentions 300 ml of water but also indicates that the liquid should be topped up to one liter. Therefore, first monitor the volume obtained after straining and add water as necessary to reach one liter. How can I tell if the syrup is boiled enough? Place a small amount on a saucer. If it has a thick consistency and does not flow as quickly as at the beginning of boiling, it is ready. The recipe does not set a fixed boiling time. Can I skip straining? It is not recommended if you want a smooth syrup. Currants have seeds and bits of skin, and straining is the step through which these are removed. When is the lemon juice added? It is added after the syrup has boiled and begins to change consistency, before the final check on the saucer. Nutritional Values The values are estimated and cannot be calculated precisely, as the exact amount of currants and the final volume obtained after boiling are not specified. If we only consider one kilogram of sugar divided by one liter of syrup, approximately 100 ml of product could have: 400 kcal 100 g carbohydrates 0 g protein 0 g fat In reality, currants also contribute carbohydrates, fiber, and a small amount of protein, and boiling may reduce the final volume. For this reason, the above values are just a guideline based mainly on the added sugar, not an exact nutritional analysis. Storage and Reheating The syrup is poured hot into bottles immediately after reaching the desired consistency. For storage, the bottles must be clean, and sealing should be done while the syrup is still warm. The recipe does not provide for reheating. If a bottle is opened, it is safer to store the syrup in the refrigerator and consume it as soon as possible. There is no need to heat it before serving; it can be used directly or diluted.

Currant syrup

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