Currant and Brandy Jelly, Piquant and Fruity-sweet
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g currants, red
- 400 g currants, black, or alternatively josta berries
- 400 ml water, possibly more or less
- 500 g preservin suar, 2: 1, adjust the amount to the amount fruit juice
- 1 stick cinnamon
- 1 vanilla pod (s)
- 4 g citric acid
- 1 pinch (s) salt
- Carefully season ½ teaspoon chilli flakes (Pul Biber) or cayenne pepper, possibly less
- 100 ml brandy, or less
Print Recipe
Pin Recipe Instructions
- Wash the berries and remove the stalks. Cook with a little water for about 30-35 minutes over medium heat. Line a kitchen sieve with a cloth, pour the berries on it and collect the juice. If necessary, press out the fruit residues with the cloth.
- Boil the juice with the cinnamon bark, vanilla pod and the amount of preserving sugar specified by the manufacturer for about 3 minutes. Now stir in the citric acid, chilli flakes, brandy and salt and pour the jelly into sterilized twist-off glasses. Close the jars tightly with the corresponding screw lids and turn them upside down for about 10 minutes, then turn them over again and let them cool down.
- Tastes excellent with grilled beef steaks or as a fondue sauce / dip etc.
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