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Red Currants

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Red Currants

Post  Denese on 7/2/2011, 12:01 pm

When i moved into my home, I discovered we had 3 red currant bushes. I had heard of currants, but didn't really know what to do with them. I discovered I love them fresh, and I also have made jelly. They are loaded with beautiful red berries again this year, and I'm trying to figure out what else to do with them. We can only use so much jelly. Laughing Any new ideas/ recipes would be greatly appreciated. I truly hate for them to go to waste.
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Re: Red Currants

Post  Mamachibi on 7/2/2011, 4:11 pm

I would run, not walk, to the store to get the ingredients for this red currant, nectarine and thyme crisp recipe:

http://www.bitchincamero.com/2008/08/red-currant-necatrine-thyme-crisps/

I'd also make a marinade for lamb chops with it, and I'd serve the jelly warmed slightly over ice cream.
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Re: Red Currants

Post  westie42 on 7/3/2011, 1:01 pm

That looks and sounds like a recipe to die for. I have usually had red current bushes but sadly this far north mite be pushing it. I buy lots of cranberries when 99 cents, if we ever see that again and freeze them. They get used in the many blender smoothies I make and to put in fried pork chops or chicken to help carmelize. Why would not freezing your red currents in bulk help extend the season and usefulness of them in a similar way. You could also dehydrate them. Just don't waste them. I am going to try and buy some just for that recipe.

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Re: Red Currants

Post  camprn on 7/3/2011, 1:56 pm

If I had an abundance of currants I would think about dehydrating them. Very Happy
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Re: Red Currants

Post  Denese on 7/4/2011, 9:53 am

Thank you for the suggestions! Mamabichi, that recipe sounds wonderful! I'll have to get the ingredients tomorrow when I do my weekly shopping. In the meantime, my DH is gonna try to make a red currant custard pie, using his rhubarb recipe. Can't wait to see (taste) the result. Very Happy

Westie42 and Camprn, what type of dehydrator would you recommend. I purchased one a few years ago and had horrible results. My tomatoes molded before they dried, my beef jerky didn't jerk, and everything else wasn't that great. I was very disappointed.Sad I ended up just throwing the &*%# thing in the trash! Mad Since then, for my herbs, I just lay them out on a towel on my dining room table till dry. Haven't tried to dehydrate anything else, since then. I would love to actually have a decent dehydrator, but want to make sure I get a good one. Any suggestions would be appreciated.
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Re: Red Currants

Post  camprn on 7/4/2011, 11:54 am

@Denese wrote:Westie42 and Camprn, what type of dehydrator would you recommend. I purchased one a few years ago and had horrible results. My tomatoes molded before they dried, my beef jerky didn't jerk, and everything else wasn't that great. I was very disappointed.Sad I ended up just throwing the &*%# thing in the trash! Mad Since then, for my herbs, I just lay them out on a towel on my dining room table till dry. Haven't tried to dehydrate anything else, since then. I would love to actually have a decent dehydrator, but want to make sure I get a good one. Any suggestions would be appreciated.
I use a Ronco, one like this . When I dehydrate the tomatoes, I start them in the oven for a few hours at temps of about 150-170F, then finish them off in the dehydrator. I I love you my dehydrator. There are a few threads about this from last year, you should be able to find the using the search feature. Very Happy
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Re: Red Currants

Post  westie42 on 7/4/2011, 2:19 pm

I have others but my best one is a good4u ten tray unit. Have had it for 4 years and got started during one of my crazes called raw food. Not a bad idea but too limiting. Excalibur brand probably gets higher rating and costs more. My only complaint on this dehydrator is that the middle trays seem to dry a bit faster and the backs of each tray also dry faster causing a little more watching and handling. Possibly that is common to most brands. When organic bananas are getting ripe and on sale I make 1/8 -1/4 inch thick chips and they are so sweet and flavorful with none of the artificial flavor I dislike in ripe bananas. Fresh pineapple tidbits are great as are mango strips. I make my sun dried tomatoes in it too. There is a lot of good use for one especially for a gardener. Key seems to be uniform bite size as much as is reasonably possible to keep drying uniform. Look in some raw food forums for really good discussions about dehydrators, food processors, blenders and juicers. I have chosen to sacrifice elsewhere an not skimp on such appliances. Dried currents in the organic market yesterday sold for $18 per pound. Oh yes I dry herbs in it too stevia came out quite well and I owe it to myself to do much more with vegetables. Jerky is perfect for a dehydrator. Seems like whatever you do in one keeps for a really long time without noticeable change or loss if recommended practices are followed. I have picked up six month old trail mix that tasted at least as good as when freshly done.

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Re: Red Currants

Post  Denese on 7/5/2011, 3:21 pm

Red Currant Custard Pie! YUMMMMM!!

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Re: Red Currants

Post  camprn on 7/5/2011, 6:40 pm

OMG!
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Re: Red Currants

Post  nycquilter on 10/29/2011, 6:41 pm

Westie42 and Camprn, what type of dehydrator would you recommend. I purchased one a few years ago and had horrible results. My tomatoes molded before they dried, my beef jerky didn't jerk, and everything else wasn't that great. I was very disappointed.Sad I ended up just throwing the &*%# thing in the trash! Mad Since then, for my herbs, I just lay them out on a towel on my dining room table till dry. Haven't tried to dehydrate anything else, since then. I would love to actually have a decent dehydrator, but want to make sure I get a good one. Any suggestions would be appreciated.[/quote]



Denese,

I do lots of herb (and weed) drying every year and my wonderful husband built me a drying rack in our basement. There were already several lowered wood pieces hung about six inches from the ceiling. He strung 50 feet of twine around the hooks, back and forth. It ended up with four rows of string. I braid my garlic and hand the braid from nails at the end on the wood. I "sew" a long long (maybe 35") doubled-strand of cotton thread with a really large needle through the herbs, then with clothes pins, hand the threaded herbs by the thread ends on the twine. (clear as mud). It is amazing. The colors of the herbs stay so green, the flowers stay their color. I love going to the basement because the aroma is heavenly. or if you don't have a basement, a dark room can be used. suspend a net from the ceiling and do it that way.

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