In the world there are a lot of different dishes from such a healthy and tasty berry. It should be noted that red currant preparations for the winter, as well as developed recipes, are still popular to this day. After all, this plant produces amazing jams, jellies, jams, juices, as well as compotes.
It is easy to make jelly or thick jam from the berry, because the composition of this plant naturally has jelly-like properties and you can not resort to, for example, gelatin. Good currant and when added to the confectionery industry. Moreover, the grated berry goes well with other fruits to taste.
The best recipes are mostly cooked without cooking, and the best because they are healthier. After all, it is known that currants lose their beneficial properties during heat treatments. The berry grated with sugar will be remarkably preserved in the freezer for a long period of time, and it will not lose its healing composition, and, as you know, currants for the winter are a storehouse of vitamins.
You can harvest berries in many ways using many other ingredients and it is not necessary to cook them at the same time. For example, cold jam or jelly will not take much time, and the taste will exceed all expectations.
It is worth noting that you can not cook a berry in an aluminum dish. It is better to give your preference to stainless steel or an enameled basin. After all, such sweet treats are easy to cook in a wide bowl. Moreover, according to many chefs, wide dishes help preserve the integrity of the berries, if necessary. That is, their weight does not put pressure on each other.
Before cooking berries without heat treatment, that is, without cooking, it is necessary to treat the container with boiling water. This approach will help reduce the risk of fermentation, as well as remove unnecessary trace elements that can further spoil both the appearance of the dish and its taste.
Children can prepare a sweet puree that looks appetizing. Add it to milk porridge or ice cream. Thus, the child will receive a lot of necessary vitamins for his body, and if you don’t like the bones, then when preparing currant puree, they are ground through fine sieves.
The berries can be pureed for harvesting for the winter as a jelly that does not need to be boiled. Just after the end of the process, you need to prepare one-time containers, transfer the jelly there and send it to the freezer.
You can also prepare mini-desserts that will delight the hosts on the festive table during the cold period of time. To do this, grated berries are laid in single-use containers in layers. For example, first blackcurrant, and then red.
Thus, in the final cooked form, the dessert will resemble a bright “zebra”, which will appeal to both kids and adults. You can also make jelly.
Just to begin with, grind everything in a separate container, and after that carefully fold the layers and freeze each one separately. That is, so that the berry does not mix its colors, first lay one layer, freeze, remove the container and lay the next one. Grated berries should have a uniform consistency. This is done quickly so that the previous layer does not defrost and does not lose its valuable composition.
The berry frozen with sugar for the winter will retain its vitamin, natural composition as much as possible. Unlike other blanks, which will undergo all sorts of heat treatments, even if it takes a couple of minutes. Therefore, before you cook, you should think about how to make winter dishes not only tasty, but also healthy.
From red currants for the winter, you can prepare a very tasty sweet and sour compote from red currants. The recipe is very simple.
Ingredients:
- 3 liters of water,
- 2 cups of sugar
- 400 grams of red currant.
From red currants and raspberries for the winter, you can prepare a very tasty sour compote. The recipe is quite simple and fast enough.
Ingredients:
- 100 grams of raspberries,
- 100 grams of red currant,
- 50 grams of sugar,
- one and a half tsp jams.
Tkemali sauce can be prepared not only from plums. Very interesting, it is obtained from red currants. Use our detailed and step-by-step recipe to close up such a delicious sauce for the winter.
Ingredients:
- 800 gr of red currant;
- 3-4 chili peppers;
- 10 g of a mixture of spices;
- 1 head of garlic;
- 1300 grams of sugar;
- 15 grams of salt;
- 10 grams of red paprika;
- water.
You can close a lot of delicious things from red currant for the winter - jam, compote, and jam ... Our today's recipe is a detailed step-by-step instruction for making red currant marmalade. It turns out so delicious that it is impossible to tear yourself away!
Ingredients:
- 1 kg of red currant;
- 1.5 kg of sugar.
Pickled cucumbers for the winter are often closed in company with some vegetables - tomatoes, zucchini ... But they are also very tasty and crispy with red currants. Try this recipe, you won't be disappointed!
Ingredients:
- 1 kg of cucumbers;
- 100 gr of red currant;
- 3 currant leaves;
- 2 dill umbrellas;
- 2 bay leaves.
For marinade:
- 800 ml of water;
- 100 grams of sugar;
- 45 grams of salt;
- 35 ml of vinegar;
- Carnation;
- black pepper.
Redcurrant makes a very tasty and beautiful compote, and if you cook it with mint, then you will not find a more aromatic drink, believe me! Our simple recipe will help you close such a compote for the winter without much hassle.
Ingredients:
- 450 gr of red currant;
- 200 grams of sugar;
- 1.5 liters of water;
- 2 sprigs of mint.
Recently I found a recipe for ketchup, which is made not from tomatoes, but from red currants. Do not be surprised, the sauce is very tasty. Be sure to try it.
Ingredients:
- 1 kg. red currant;
- 250 grams of sugar;
- 10 ml. apple cider vinegar;
- 10 grams of corn starch;
- 20 ml. vegetable oil;
- 3 grams of ground chili pepper;
- salt.
In the red currant, grated with sugar for the winter, all the vitamins that are in the fresh berry are preserved. In addition, cooked in this way, it turns out tasty and beautiful. Another plus of this recipe is that it is simple and easy to prepare. Try it, you won't regret it!
Ingredients:
- 1 kg of red currant;
- 2 kg of sugar.
Red currant is an extraordinary berry! It makes not only great desserts and jams. You can also make delicious adjika from red currants for the winter. Yes, yes, exactly adjika. Don't believe? And you try to cook it according to our recipe, see for yourself!
Ingredients:
- 250 gr of red currant;
- 150 gr of red bell pepper;
- 1 piece of chili pepper;
- 4 cloves of garlic;
- 40 gr basil;
- 30 grams of sugar;
- 8 grams of salt;
- 5 grams of ground red chili.
If you do not know what to cook for the winter from red currants, then we have a wonderful recipe for you: jelly without cooking. Your preservation will be ready in just a few minutes and it will turn out tasty and appetizing.
Ingredients:
- 600 gr currants;
- 900 grams of sugar.
If you have redcurrant growing at home or just love it very much, then prepare a very tasty jam for the winter from it. We only need berries and sugar. The recipe is very simple and fast.
Ingredients:
- currant 1 glass,
- sugar - 1 glass.
Redcurrant is a useful tasty berry with some sourness. For the winter, you can cook anything from it. In addition to the fact that jams, compotes and jams are cooked from red currants, it is also added when preserving cucumbers. Today we will show you how to make amazing jam.
Products for the recipe:
- 300 g of berries,
- 300 g of sugar.
Very bright, very beautiful and tasty is redcurrant jelly for the winter. If you have enough of these berries, by all means prepare such currant jelly: you will surely like both the simple recipe and the excellent taste of the finished preservation.
Ingredients:
- 1 kg of red currant;
- 400 grams of sugar;
- 50 ml of water.
We offer to cook a delicious delicacy from fresh red currant berries for the winter. Jelly turns out surprisingly beautiful, fragrant, useful. In the proposed recipe you will find detailed instructions for cooking, we advise you to use it by all means.
Ingredients:
- 2 kg of red currant,
- 2 kg of granulated sugar.
Sometimes the berry season in the summer cottage is so intense that the head is spinning: what to do with red currants for the winter, gooseberries and raspberries? How to manage to process all this bright red splendor in order to preserve the maximum of vitamins, and even please loved ones with delicious Sunday pastries. The efforts made during the days of summer suffering will more than pay off on winter evenings with a cup of tea with currant splendor.
We can offer some simple ideas on what to do with red currants:
The recipes given later in the article, without exhausting details, will tell you what to do with red currants so that it is quick, tasty and healthy. And some of them are remarkable in that they make it possible to cook two dishes from one kilogram of berries! This is very economical and businesslike: do not let products go to waste.
You can make an excellent alcoholic drink from red currants, which will be 100% natural, aromatic and amazingly tasty. It is not difficult to do, but there are several aspects that are important when making wine at home:
Young wine, perhaps, will still play out, so we periodically look in, and if we notice a white sediment at the bottom, we must filter it in the already known way. If there is no more sediment, then it can be bottled and corked, and after a month it is used for its intended purpose.
And how to make redcurrant wine stronger? You can add a 50-gram glass of rum during the last filtration process, but be aware that the taste will be slightly different after that. Berry wines are good for home gatherings, they do not need a high percentage of alcohol, aroma and taste subtleties are more important.
Is redcurrant wine made in combination with other berries? Of course, you can safely experiment with mixes of different additives, creating your favorite bouquets of flavors. At the same time, one should not forget that homemade wines are not stored for a long time: only a year and a half, and they lose their attractiveness.
And now we offer you a recipe, how to make redcurrant jelly to keep it all winter. This berry has a high content of pectin, so it is ideal for marmalades, jellies and marmalades.
Desired result: in a short time (from 15 to 30 minutes) evaporate a third of the liquid. Remember that at a high boil, the gelling properties will disappear.
Pour the finished jelly into jars, roll up the lids and turn upside down. If a hissing sound appears, the jar is rolled up poorly, it must be redone, otherwise the product will be damaged. Wrap all the jars with a warm blanket and leave to cool completely.
If the next day, when moving to the place of storage of blanks for the winter, it turns out that the jar looks like juice, and not a gelatinous mass, there is no need to panic. Sometimes pectins in such cases manifest themselves after two to three weeks.
For cooking, the following ingredients are needed:
Consists of two layers: chocolate blancmange and redcurrant. And what to do according to the recipe, let's consider in more detail:
How to make redcurrant compote - a healing drink that will save you from beriberi in winter? It's as simple as that: for 1 liter of water, take 800 g of berries and 200 g of granulated sugar. Boil the mass for about 2-3 minutes, stirring lightly by shaking the pan (so as not to crush the currants). Optionally, you can add natural flavors: cinnamon, vanilla, cloves.
Carefully remove the berries with a slotted spoon and arrange in sterilized jars, pour boiling liquid over and cover with lids. We insist for ten minutes, and then pour the compote back into the pan, leaving the berries in the jar. Add another glass of water and boil again, pour compote into jars with berries and roll up tightly with tin lids. Turn over, checking the quality of rolling, and leave to cool.
Such a compote is very useful closer to spring, when there are few vitamins, and the body becomes more susceptible to infectious diseases. When used, a drink from a can is diluted with boiling water to taste and served at the table.
From the preparation of jelly, redcurrant cake remained: what to make of it? Of course, fruit drink, which is not rolled up for the winter, but is served immediately. The ratio of cake, sugar and water is taken based on taste preferences - someone likes rich aromatic and sweet, others want a simpler taste.
On average, this is 200-300 g of cake and 0.5 cups of sugar for two liters of water. No need to cook! Pour sugar and currant residues with boiling water, mix and leave to cool at room temperature. Strain the cooled fruit drink and, if desired, add a little orange juice or a sprig of thyme for flavor.
In the summer heat, there is nothing better than an invigorating and healthy fruit drink.
Knowing the power of pectin in these berries, you can also figure out how to make redcurrant jam, which can later be used to bake croissants, burgers or spread crispy toast.
An important condition when cooking jam: the utensils used must be enameled or, in extreme cases, be made of stainless steel. Otherwise, oxidation may occur, and the taste of the dish will be irrevocably spoiled. Let's get started:
Still hot, it is worth decomposing into jars and roll up.
What to do if there are no special skills in the confectionery art, but you really want to please the household? How to pass for a skilled cook, without making a lot of effort? Of course, buy ready-made dough in the supermarket and bake a pie.
To prepare the filling in a meat grinder, grind a kilogram of berries, add 300 g of sugar and boil over high heat, be sure to stir the mass with a wooden spatula for about 15-20 minutes.
Cool the mass to room temperature and put it on the rolled yeast or puff pastry, making a lattice from the dough pieces on top. Brush the top of the beaten egg and bake in the oven.
Pancakes are baked according to the usual recipe that can be found in cookbooks. The filling is prepared with the addition of red currants, which makes it unusual in taste and interesting in appearance:
Spread the resulting filling on the baked pancakes, wrapping with a roll and cutting into two parts, put on a dish.
What to do with redcurrant if the children want pancakes? Of course, fragrant syrup, in which pieces of baked dough will be buried. The ingredients for cooking are simple:
Make a puree from the berries with a blender, to which add sugar, water and starch. Place the saucepan over medium heat and bring to a boil, stirring. The mass should thicken. It does not need to be cooked for a long time, just 2-3 minutes of boiling is enough.
Turn off the stove and, after adding the oil to the syrup, stir until it becomes homogeneous and the oil melts. Chilled syrup can be consumed by pouring over baked desserts.
Red currant is a perennial shrub that belongs to the gooseberry family. The shrub blooms in late spring, the flowers are most often pale green. The plant bears fruit with small red berries, which are collected in clusters (see photo). Red currant easily tolerates frost and drought, does not require frequent watering, therefore it is perfect for breeding.
This shrub began to be cultivated in the western part of Europe, but only as a medicinal plant. This is because the fruits of the shrub really have a large number of useful properties and qualities. It’s worth starting with the presence of a wide variety of vitamins in the berries. Although this berry is inferior to blackcurrant in terms of the presence of ascorbic acid, it is the champion among other varieties in terms of retinol content. Vitamin A affects many life processes in the human body. First of all, he is responsible for vision and joint health. Eating red currants keeps the immune system in good shape, improves skin condition and strengthens hair.
This berry will be indispensable for those who want to lose weight. The pectins contained in the berries are responsible for the binding and excretion of heavy metals, salts and cholesterol from the body. Dietary fiber, which is also part of the red currant, prevents weight gain. Currant itself is low-calorie, which also speaks in its favor.
Of course, there are contraindications to the use of red currants. Due to the high acidity, this berry should be excluded from the diet of people suffering from diseases such as ulcers and gastritis. Do not forget also about the possible personal intolerance of the product.
Redcurrant is one of the most popular berries for winter harvesting. All thanks to the high content of vitamins in it. Not the last role is played by the unique taste of berries. There are both complex and intricate recipes, as well as very simple ones that even a novice hostess can handle.
What is the first thing that is closed for the winter from red currants? Everything is simple here: these are jams, compotes and jams. Special attention should be paid to acid fruit jelly. A large amount of pectin in berries will make jelly for the winter completely natural, even gelatin can not be used additionally. If you don’t want to spend a lot of time cooking and sterilizing, you can close raw currants grated with sugar for the winter. Sauces that are surprisingly refreshing and bright in taste are obtained from this berry, which can also be preserved for the winter. You can freeze currants in whole bunches or by chopping the berries in a blender to a puree state. With the help of a dryer from sour fruits, you can make a completely unusual marshmallow with an exceptional taste.
The best visual recipes with photos of various redcurrant blanks are presented below. They will tell you exactly how to properly prepare the berries for the cold. With their help, at home, you can close useful and natural preservation for the winter.
Summer gives us an incredible abundance of berries, and one of them is red currant. Fragrant, bright, sour and such a useful berry lives in many suburban areas. Redcurrant is the record holder for the content of vitamin C - it contains more than 60%, and besides it, currants also contain many other trace elements. You won’t eat a lot of it “live”, but how good is red currant for the winter! Especially if you try and prepare it correctly in order to save all its usefulness.
Redcurrant for the winter is good in the form of “raw jam”, when the berry mixed with a lot of sugar is not boiled, but pounded to a jelly state. This does not destroy the main vitamin - vitamin C, which is lost when heated above 45%. Redcurrant gives a spicy sourness to compotes for the winter, it makes excellent jam. However, why the extra talk: we have recipes from which you can choose what you like.
By the way, red and white currants are the same thing, just different colors, so all recipes are the same for both.
Redcurrant jam "Summer sunset"
Ingredients:
2 kg of red currant berries,
3 kg sugar
2 stack water,
2 tsp vanillin (without top).
Cooking:
Separate the red currant berries from the twigs, sort and wash well several times with running cold water. It is best to wash the berries with a colander. Let the excess water drip off while you prepare the syrup. To do this, pour sugar with water, put on fire and, stirring constantly, completely dissolve the sugar. Pour the berries into the prepared container, pour them with sugar syrup and cook over low heat for 30-35 minutes. Literally 5 minutes before readiness, add vanillin to the jam and mix. Let the finished jam cool and spread it into clean, dry jars. Close tightly with clean nylon lids and store in a cool place.
During the cooking of the jam, foam is usually formed. Remove it, because it not only spoils the appearance of the finished dish, but can also cause premature spoilage of the product.
Red currant in syrup
Ingredients:
2-3 kg of red currant berries,
1 kg of sugar
500 ml of water
2 tbsp. l. table vinegar,
cloves, cinnamon - to taste.
Cooking:
Rinse the berries, remove from the branches. Squeeze the juice from a part of the berries to make 1 liter. Mix juice with water and put on fire. Add sugar, cinnamon and cloves to taste, bring the syrup to a boil, then pour in the vinegar and bring to a boil again. Remove the syrup from the heat and let it cool. Put the berries in prepared sterilized jars, pour them with cooled syrup and sterilize, covered with lids, for 3-5 minutes. After that, roll up the jars and put them in a cool place, of course, after letting them cool.
Compote "Berry"
Ingredients:
1 kg of red currant berries,
500 g sugar
1 liter of water.
Cooking:
Wash the berries, separate from the branches and distribute among the jars so that they take up almost half the capacity. Next, prepare the syrup by dissolving sugar in water and bringing the liquid to a boil. Pour the contents of the jars with hot syrup, cover them with lids and, placing them in a pot or bowl of water, sterilize for 25 minutes. Roll up hot compote with pre-prepared boiled lids. Let the compote jars cool and store them in a cool place.
Cover the bottom of the container in which you will sterilize the jars of compote with a towel so that the jars do not burst.
Assorted compote "Fragrant Summer"
Ingredients (per 3 liter jar):
800 g of red currants (you can add cherries, gooseberries, raspberries),
200 g sugar.
Cooking:
Remove the stalks from the cherries and raspberries, cut off the tails from the gooseberries, remove the red currant berries, as in previous recipes, from the branches. However, many housewives prepare compote, leaving berries on the twigs. Rinse the mixed berries with cold water and drain in a colander to drain the water. Arrange the berries in 3 liter jars (fill the jars with berries more than a quarter). Fill the jars up to the neck with boiling water, cover with lids and leave for half an hour. Then drain the water into a saucepan, add sugar at the rate of 200 g of sugar for every 3 liter jar, stir, put on fire and boil for 5 minutes. Pour the contents of the jars with boiling syrup almost to the top and roll up with sterilized lids. Turn the cans of compote over, wrap and leave to cool completely. When cool, store.
Red currant jelly
Ingredients:
for 1 liter of red currant juice - 1 kg of sugar.
Cooking:
Squeeze out the juice from the berries, mix it with sugar until the latter is completely dissolved. Pour the juice into pre-prepared jars. Sterilize them for 15-20 minutes and roll up with sterilized lids.
By the way, jelly prepared in this way will make a wonderful liqueur for the festive table. Moreover, you do not need to do anything special for this. It is enough to mix a few tablespoons of jelly with 0.5 liters of vodka, mix well, and the liqueur is ready.
Redcurrant jelly "Precious"
Ingredients:
2 kg red currant,
1.5 kg of sugar,
2 stack water,
1 cup shelled walnuts.
Cooking:
Wash the berries and, after removing the twigs, put them in a bowl and put on fire. When steam comes from the berries, remove them from the heat and mash. If you want to get rid of the grains, rub the currant puree through a sieve or squeeze through cheesecloth. Add sugar to the resulting mass and cook, stirring, over medium heat for 20-30 minutes, periodically remembering to remove the foam. Your jelly should boil down to about 2 times. Grind the walnuts and, when the jelly becomes viscous, add them to the currants. Walnuts can be replaced with chopped almonds or hazelnuts, depending on your preference. Next, boil the jelly for another 10 minutes. When it has reduced enough that it will retain its shape when taken with a spoon, spread it into sterilized jars, roll up the lids, turn over, wrap and let cool completely before storing.
You can make this jelly without cooking. To do this, put the currant puree with sugar and nuts in jars, pour a layer of sugar 1-1.5 cm into each and send the jars to the refrigerator for 3-4 days. Then take the jars out of the refrigerator, let them stand a little at room temperature, “warm up”, and roll them up with sterilized lids.
Red currant jam
Ingredients:
1 kg of red currant berries,
1.5 kg of sugar,
2 stack water.
Cooking:
Rinse the berries, remove from the branches, put in a colander and blanch for 2-3 minutes in boiling water. Then crush the berries with a crush or pestle and, transferring them to a saucepan, add sugar and water to them. Stir the resulting mass and cook over low heat, stirring constantly, until tender, that is, until the total mass is reduced by 2.5 times. You can check the readiness like this: put a drop of syrup on a saucer and, if it does not spread, then the jam is ready. Arrange the finished boiling jam in dry and clean jars, cover with lids and sterilize for 10-15 minutes. Then roll up, turn upside down and cool.
Red currant and cherry jam "Good Berries"
Ingredients:
2 kg red currant,
2 kg cherries
3 kg sugar
lemongrass leaves or 2-3 lemon peels.
Cooking:
Remove red currant berries from the branches, sort, wash, put in a saucepan, mash and add half the sugar. Bring to a boil over low heat and simmer for 15 minutes. Remove the pits from the cherries, put the berries in another saucepan, sprinkle with the remaining sugar, heat for a few minutes and transfer to the red currants. Stir, bring to a boil, add a few leaves of lemongrass or a couple of lemon peels and cook for 20 minutes. Then remove lemongrass leaves or lemon peels from the jam, place it hot in jars and close with plastic lids. Store this incredibly delicious jam in a cool place.
Redcurrant for the winter will decorate your tea gatherings in the cold, reminiscent of the sonorous summer.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Good afternoon, dear friends and guests of the site "I am a villager"!
Today we continue the theme of red currants, I will tell you about simple recipes for winter preparations and delicious desserts that can be prepared from red currants.
You can read about the beneficial properties of red currant and its use in traditional medicine in, and today we will prepare stocks for the winter.
The most popular currant preparation for the winter is jelly, it can be prepared in a cold and hot way, without adding gelatin. In both cases, the jelly is jelly-like and tasty.
We wash the berries, scroll in a meat grinder or juicer, you can use a blender. We wipe the finished mass through a sieve or squeeze through several layers of gauze.
Add granulated sugar and mix. You need to stir until the sand is completely dissolved.
The result is a jelly-like, beautiful mass, we lay it out in clean jars and close it with plastic lids. It turns out delicious and vitamin redcurrant jelly.
You need to store in a cool place, stored until spring.
Pour the washed berries into an enamel pan, pour one glass of water and bring to a boil.
We wipe the finished mass through a colander or squeeze through cheesecloth.
Pour the resulting juice into a saucepan, add the remaining sugar and vanilla. Bring to a boil and boil for one minute.
Immediately remove from heat and pour into sterilized jars, seal with iron lids and set to cool.
Such jelly can be stored for several years, I cook it every three years. It turns out very tasty, you will lick your fingers.
We wash the berries, fill them with water (the berries can not be separated from the branches) and cook for 10 minutes. Strain through a sieve or multi-layer gauze.
Add sugar to the resulting juice, bring to a boil, boil for 2 minutes and pour hot into jars, roll up and put away for storage. Such juice is stored for a very long time.
It can be used for compotes, jelly and various desserts.
Pour the washed berries with sugar, mix and let stand so that the berries give juice. The berries are very tender, easily crushed, I recommend stirring very carefully when cooking.
We put on fire, bring to a boil and cook for 1-2 minutes, the currant itself is a good preservative and does not require long-term heat treatment.
Cool and pour into jars, close with plastic lids, you can cover with parchment paper.
Redcurrant can be used in several ways.
Red currant berries are rich in pectin and are ideal for making such delicacies as marmalade.
We put the washed berries in a basin, add a little water, half a glass, steam over low heat, wipe the finished mass through a sieve or squeeze it through multi-layer gauze.
Mix with sugar and put on a slow fire, boil until the volume is reduced by 1.5 times, add vanillin before the end of cooking.
You can pour the finished mass hot into jars and close it with parchment paper for storage, you will bake pies with marmalade in winter.
Hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other figures, roll in sugar and serve homemade marmalade with tea.
You need to store such marmalade in a candy box, shifting each layer with parchment paper.
And now I want to offer you some delicious desserts and sauce, and I really liked it and my family. Try to cook, delicious and healthy.
For cooking, you can take fresh and frozen berries.
We wash the berries, add sugar, chop and beat, add water and mix with a mixer again, pour into glasses, add pieces of ice. If you are making a cocktail of frozen berries, do not add ice.
We put the juice on the fire (if you take ready-made juice with sugar, then do not add more sugar), add sugar, heat, add semolina, bring to a boil and cook for 5-7 minutes.
Cool the mass to warm, and beat with a mixer. Pour into molds and let cool. Delicious dessert is ready.
Washed berries are combined with sugar and crushed with a blender. Add sour cream and cottage cheese, beat everything together, lay out in bowls and cool. The dessert is very tasty!
We pass the berries through a meat grinder and separate the pulp from the juice through a sieve, the juice can be obtained in any way.
Squeeze the garlic into the juice, add pepper, salt, sugar, mix everything. Delicious meat sauce is ready!
This sauce can also be prepared from frozen berries.
Redcurrant is a very useful and versatile berry, you can cook a lot of different delicious dishes from it, desserts are especially successful!
I have collected a lot of delicious redcurrant recipes in my piggy bank. I will definitely share with you soon.
The site "I am a villager" wishes you good health and bon appetit!
Dear friends, if the article was useful to you, please share with your friends, press the buttons of social networks.
