Red currant juice for winter

To make juice from red currant, first of all, ripe and juicy berries will be needed. Since the red currant, since it is very small, is quite difficult to clean from the twigs, then in this case you can save time and effort and use the berries directly with the twigs.

First, they should be thoroughly rinsed under running cold water and thrown into a colander or a large sieve to drain the water. Then put the berries in a saucepan right along with the twigs and mash them a little with a crush to make the currant juice stand out.

Pour clean water into a saucepan and put it on medium heat. Bring the water in a saucepan to a boil and reduce the heat. Cover and cook for about 10 minutes.

Strain the resulting mixture through a sieve to detach the currant twigs and the cake that remained after the berries.

Pour the resulting juice from the red currant back into the saucepan and put the sugar. Sugar can be put a little more or, conversely, a little less, depending on individual taste preferences.

Bring the contents of the saucepan to a boil over medium heat so that the sugar completely dissolves. And then remove the pan from the heat.

Prepare the container for rolling the juice. You can use glass jars or bottles, whichever is more convenient.

Containers should first be rinsed well with detergent and baking soda. Then sterilize them over steam, in the oven or in the microwave. Boil the lids separately in water for 5 minutes.

Pour the currant juice into jars or bottles and seal tightly with lids.

In this form, the juice should be stored in a cold and dark place - a basement or cellar, throughout the year and even more.

Having opened red currant juice in winter, you can drink it just like that. Cook compote from it, cook delicious homemade jelly. If the juice is unsweetened, you can add sugar to it before use. If it is too sweet, then you can dilute it with water.

Successful preparations!