During the ripening season of red currants, many hostesses harvest them for future use in the form of jams or compotes. Freezing a vitamin berry is no less popular and important preparation, because fresh or frozen currants make such a tasty, bright and healthy jelly rich in vitamins.
Ingredients:
Red currant - 170 g
Sugar - 60 g
Water - 1 l
Starch - 35 g
Step by step recipe:
1. Let's prepare the ingredients - they will make a jelly of medium density. Before preparing the drink, red currants must be sorted out and washed thoroughly. You can not remove the berries from the brushes, because after they give up all their taste and aroma, the broth (jelly base) will need to be filtered.
2. Place the berries in a saucepan of a suitable size, add 800 ml of water and place over medium heat.
3. Bring to a boil, add sugar and boil again. Then reduce heat to low and cook the berry base (essentially a compote) for about 5 minutes. During this time, the sugar will completely dissolve, and the compote will acquire a beautiful red color. You may need more sugar, it all depends on the variety and ripeness of the berries.
4. Strain the resulting compote through a sieve to remove the berries, and then pour it back into the pot. It's time to "turn" it into jelly.
5. Dissolve the starch in the remaining 200 ml of cool water.
6. Return the pan with strained compote to the fire, bring to a boil again and pour the starch diluted in water, constantly stirring the future jelly. Wait until boiling again, boil for 1-2 minutes until thick and remove from heat.
7. Red currant kissel is ready. It can be cooled a little or immediately poured into portioned cups, adding some fresh berries for beauty and taste.
The kissel turned out to be bright, with a sweet and sour taste. If you wish, you can add vanillin to the drink, but you need to remember that the aroma of vanilla quickly disappears during heat treatment, so it is better to throw it at the last minute of cooking the berry base.
Bon Appetit!
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