Mashed Black Currant with Sugar

Cooking method

1. Step 1:

   

   Gather the ingredients. We'll be using black currant. To keep all its nutrients and vibrant color, everything is made without heat — that is, without cooking. Depending on storage conditions, you may need a little more sugar.

2. Step 2:

   

   Rinse the berries under cold running water. Drain off the excess liquid and let them dry a little. Sort through the currants, removing any crushed or spoiled berries, leaves, and stems.

3. Step 3:

   

   Add the sugar to the currants and put everything in a blender.

4. Step 4:

   

   Blend the currants with the sugar until smooth. If you don't have a blender, use a meat grinder or crush the berries in a mortar and then mix in the right amount of sugar. If the sugar has dissolved after blending, you can move on to the next step. If not, wait for the sugar to dissolve completely, stirring the berry mix several times.

5. Step 5:

   

   Once the sugar has dissolved, spoon the berry purée into sterilized jars, filling them to the neck. You can add a few tablespoons of sugar to each jar so the layer of sugar fully covers the surface of the berry mixture, forming a so-called "sugar seal." Cover the jars with sterilized lids and store them in the refrigerator or a dark, cool spot.

6. Step 6:

   

   Your black currant mashed with sugar is ready to eat and store. You can already use it — stir it into porridge or yogurt, or spread it on pancakes or toast for breakfast.