The drinks

Currant Kissel


Ingredients for making currant jelly

  1. Black currant 3 cups (600 grams)
  2. Distilled pure water 7 cups (1 liter 400 milliliters)
  3. Sugar sand 1 cup (200 grams)
  4. Potato starch 4 tablespoons
  • Main ingredients: Blackcurrant, Sugar
  • Serving 7 servings
  • World Cuisine

Inventory:

Colander, Potato masher, Deep pan - 2 pieces, Sterile gauze - 40 centimeters, Glass (capacity 200 milliliters) - 2 pieces, Stove, Kitchen towel, Tablespoon, Skimmer, Ladle, Creamer, Dessert plate

Cooking currant jelly:

Step 1: prepare the currant.


We take 600 grams of black currant, remove the berries from the branches, then we sort out and remove the spoiled and wrinkled fruits. We throw them into a colander and wash the currants from any kind of pollution under a thin stream of cold running water. Leave her on 5 - 6 minutesto drain excess fluid.

Step 2: Knead Currants


After we throw the currants into a deep pan and knead it with a potato masher.

As a result, berry gruel should turn out.

Step 3: cook the fruit drink.


Fill the currant with 6 cups of pure distilled water and put the container on a stove turned on at a strong level.

When the liquid boils, add 1 cup of granulated sugar to the pan and cook the currant juice for 5 minutes until the sugar grains are completely dissolved.

Periodically remove the foam that accumulates on the surface of the fruit drink with a slotted spoon.

Step 4: filter the fruit drink.


Now we take the same, but already clean colander, set it on a clean deep pan and cover it with sterile gauze folded in 2 layers.

Carefully with a kitchen towel, remove the pan with currant juice and pour its contents into a colander with gauze.

We filter, then cool, squeeze and throw out the berry meal. Again we put the pan with clean fruit juice on the stove, turned on to a strong level, and bring the liquid to a boil.

Step 5: prepare the starch.


While the fruit is boiling, we unpack the package with potato starch and put on the table another 1 glass of pure distilled water.

Put 4 tablespoons of starch in water and mix until smooth.

Step 6: bring the drink - dessert to full readiness.


When the fruit drink boils, pour the diluted starch into it with a thin stream, intensively stirring 2 liquids with a whisk so that the starch does not stray into pieces.

We bring the jelly to a boil, turn off the stove, cover the pan with a lid and insist, and also cool the drink to room temperature.

Then, with the help of a ladle, pour the currant jelly into the bowls and serve.

Step 7: serve the currant jelly.


Currant jelly is served at room temperature or chilled. It is poured into glasses, cups or deep plates, then each portion is sprinkled with 2 - 3 pinches of sugar so that foam does not form on the surface of the jelly and served for dessert.

Very often, jelly is used as gravy for pancakes or casseroles. This magnificent currant drink will not only please you with its incredibly sweet taste, but also enrich your body with a lot of vitamin C. Enjoy!
Enjoy your meal!

Recipe Tips:

- In the same way, you can cook jelly from red or white currants. You can also combine 2 to 3 types of currants.

- The amount of sugar can be adjusted to taste.

- Sometimes, if desired, during the cooking of fruit drinks, orange or lemon peel is added to the water, 10-15 grams for the above mass of products.

- Instead of fresh currants, you can use frozen currants.