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My parents have several bushes of black and red currants and I was so excited to get my hands on them this year. I was very disappointed. From in all 10 bushes (or thereabout) we ended up with only half a litre of black currants and half a litre of red. I was first set on making jam. With those small amounts I figured jam would last longer and could thus be enjoyed far into next year, if used sparsely. But then I came across a blogger who talked about the benefits of black currant ‘saft’ during colds or flus during the winter. I wouldn’t get many drops of ‘saft’, but what I got will be worth it’s weight in gold when winter sets in. I thus decided on ‘saft’. 20120816-210736.jpg

Here is what you need: I had about 650grams of berries and simply halfed the amount, added a comma and litre instead of kilos for the measurement, resulting in (650/2=325) 3,25 dl of water. Divide the weight of the fruit by 3 to find how much sugar you need (650/3= approximately 200grams of sugar).

For one kilo of berries you then need:

  •  half a litre of water (1000gr/2=500) 5 dl
  • about 330 grams of sugar (1000/3=333)

20120816-210748.jpgAdd the berries and water to a pot and let it boil for about ten minutes. Add a muslin cloth to a pasta drainer (or similar) put this over a bowl and sieve the ‘saft’ through the cloth. Tie the corners of the cloth together, and hang it over the bowl and remove the pasta drainer. Hang it for about an hour or until it is so cold that you can squeeze what remains of the juice out of the cloth. 

Put the juice back into a pot and add the sugar. Heat it until the sugar has dissolver and leave to cool under a lid. Add to boxes (for freezing) or sterilised jars or bottles (for storage).

When the winter comes with its viruses and colds you will now have some proper c-vitamin shockers to aid your immune system. Drink it hot or cold and enjoy! 🙂