Red Currants

I bought these at the supermarket because I'd never had them. They're sour as frick, what do I do with them?

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  1. 2 months ago
    Anonymous

    Stews and desserts I should think

    • 2 months ago
      Anonymous

      >Stews
      Please elaborate

      • 2 months ago
        Anonymous

        They're acidic so they mellow when you stew them or cook them for a long time
        If you're not going to cook them for a long time you probably want to make something sweet with lots of sugar to balance them out

  2. 2 months ago
    Anonymous

    Oh and they're probably good in pilaf/plov
    Basically just oddball raisins

    • 2 months ago
      Anonymous

      >Basically just oddball raisins
      You're thinking zante """"""""currants"""""""" which literally are just oddball raisins.

      https://i.imgur.com/g0R7AwU.png

      I bought these at the supermarket because I'd never had them. They're sour as frick, what do I do with them?

      My missus would murder you for all your red currants. She uses them for Christmas cake and to make squash but we can only get them frozen because fresh ones are illegal where we are.

      • 2 months ago
        Anonymous

        >fresh ones are illegal where we are.
        you got a loicense for those grapes m8

        • 2 months ago
          Anonymous

          They're not grapes. And you can't even get them with a license where we are.

      • 2 months ago
        Anonymous

        >fresh ones are illegal where we are
        what the frick? how? why?

        • 2 months ago
          Anonymous

          >how?
          Law was passed.
          >why?
          Kills pine trees or something and we live next to one of the largest pine forests in the world.
          I'm from yurp originally and loved the frick out of all ribes. Redcurrants, blackcurrant and gooseberries but I just can't get them where I am nor in any surrounding areas. I have to go really, really far, away from the pine forests, to get any. Or buy them frozen.

      • 2 months ago
        Anonymous

        I grow masses of red currants, I love them but they are pretty sour. One way I like them is just cooked quickly with a little sugar and then let to cool to eat with yogurt. They also make a very tasty juice which can be turned into jelly which is probably my favorite way.

        >fresh ones are illegal where we are
        what the frick? how? why?

        >how?
        Law was passed.
        >why?
        Kills pine trees or something and we live next to one of the largest pine forests in the world.
        I'm from yurp originally and loved the frick out of all ribes. Redcurrants, blackcurrant and gooseberries but I just can't get them where I am nor in any surrounding areas. I have to go really, really far, away from the pine forests, to get any. Or buy them frozen.

        They aren't fully illegal where I am anymore, but most places won't sell them. Thankfully they have become a wild plant around here and they are incredibly essy to propagate so I just snipped some stalks one fall, put them in good soil and now a few years later I have tons of red currants.

        • 2 months ago
          Anonymous

          Yeah, we've talked currants before, you and I. But since I live near a 2something million acre pine forest, I can't get them here. It's one of the few things I don't like about Delaware.

        • 2 months ago
          Anonymous

          we had a redcurrant bush growing over my sandbox when i was a kid in northern michigan. my mom told me not to eat them because they were poisonous but i ate them anyway and then told the kids from the neighborhood they were poisonous and ate them for money

  3. 2 months ago
    Anonymous

    Kompot

    • 2 months ago
      Anonymous

      These are the cheapest frozen berries here so I have them with oatmeal.

      This or mix into 'tolokno' with like desi (3.4 fl oz) of sugar.

  4. 2 months ago
    Anonymous

    >thumb looks rotten
    >Fullsized looks fine
    How'd you do this?

    • 2 months ago
      Anonymous

      Interesting the file size isn't strange, either

    • 2 months ago
      Anonymous

      Let me test something

      • 2 months ago
        Anonymous

        Yep, just as red

        • 2 months ago
          Anonymous

          I'll save the berrie's PNG, it's special

          • 2 months ago
            Anonymous

            happy camping and tasty foraging will come you, but only if you download the color-changing berries png

    • 2 months ago
      Anonymous

      op's a wizard for sure

    • 2 months ago
      Anonymous

      I didn't expand the image at first. That is some weird shit.

  5. 2 months ago
    Anonymous

    We usually make it into a jelly that's good with like pot roast or instead of cranberry sauce with turkey, or have it as a filling for a crumble.

  6. 2 months ago
    Anonymous

    Mash em and add sugar, i guess. O shove them right up your lazy ass, we aren't google, you frick.

  7. 2 months ago
    Anonymous

    Red Currant, very common in slavic countries. Almost unknown in USA for some reason. D class fruit, sub-average.

    Use in whatever you use assorted fruits or berries. Baked goods, desserts, jam, jelly, etc.

    One of more common uses in slavic countries is compote, a very simple fruit drink. Strip from the stems, cook in water (about 5x as much water as fruit by volume) for ~10 minutes, chill, add sugar to taste, pour into glasses adding some fruit to each ladle of drink. Can be made from all sorts of fruits but with red currant being the meh fruit its compote is actually pretty good, so it's a preferred use.

    Can also add to vodka for flavor. Not my choice but some people swear by it.

    t.Pole

  8. 2 months ago
    Anonymous
  9. 2 months ago
    Anonymous

    Steve McDermott's Robbie Burns shrub. don't ask me for the recipe because I don't remember it. you'll figure it out

  10. 2 months ago
    Anonymous

    Pie!

  11. 2 months ago
    Anonymous

    >They're sour as frick
    yum
    snack on em

  12. 2 months ago
    Anonymous

    >add a little bit of sugar
    >wait 5 minutes
    >add some cold milk
    Wa la

    • 2 months ago
      Anonymous

      That actually reminded me: whipped semolina porridge with milk.

      Currants work well in this, some hardcore people use even lingonberries.

  13. 2 months ago
    Anonymous

    They are often used with game dishes/sauces just like lingonberries.

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