Ground currant

Delicious natural black currant with sugar. You can save all the useful vitamins in black currant for the winter very simply and quickly. And with a minimum of ingredients. To do this, it is enough to grind the berry together with sugar and provide such a useful preparation with reliable storage.

Anna

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 56 g

218 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare the specified products. We will cook from black currants. To preserve all the nutrients in the berry, bright color, everything is prepared without heat treatment, that is, without cooking. Sugar, depending on the storage conditions, may require a little more.
Step 2:
The berries need to be washed under running cold water. Drain the excess liquid, dry it a little. Sort through the currants, removing all crumpled, spoiled berries, leaves and stems.
Step 3:
Add sugar to the currants and put everything in a blender bowl.
Step 4:
Beat the currants with sugar until smooth. If there is no blender, then you can use a meat grinder or grind the berry in a mortar, and then mix with the right amount of sugar. If the sugar has dissolved after whipping in the blender, then you can proceed to the next step. If not, then you should wait for the sugar to completely dissolve, stirring the berry several times.
Step 5:
Berry puree with dissolved sugar can be laid out in sterilized jars, filling the jars to the neck. You can add several tablespoons of sugar to each jar, so that the sugar layer completely covers the surface of the berry mass and the so-called "sugar stopper" is obtained. Cover the jars with sterilized lids and place them in a refrigerator or a darkened cool storage place.
Step 6:
Black currant, ground with sugar, is ready for consumption and storage. It can already be used by adding it to porridge, yogurt, pancakes or toast for breakfast.

The required amount of sugar added to the berry depends on the storage conditions and temperature of the workpiece. If black currants ground with sugar are stored in a refrigerator or a cool room, at a temperature from 0 to + 8 degrees, the proportion of currants and sugar can be 1:1 – that is, 1 kilogram of sugar is added to each kilogram of currants. If it is assumed that the ground currant will be left at room temperature for the winter or in conditions of a possible temperature difference, it is better to increase the amount of sugar to 2 kilograms for each kilogram of berries.