Red currants without cooking for the winter - 6 recipes for grated currants with sugar

Red currants are a storehouse of vitamins and minerals. To preserve its benefits for the winter, you can grind it with sugar and use it in baked goods, desserts, and drinks. Preparing such a vitamin mixture is easy and simple and does not take much time to enjoy the bright summer taste in the cold season.

Red currants with sugar without cooking for the winter

A simple recipe for a healthy and tasty preparation for the winter. This version of "raw" jam allows you to preserve the greatest amount of vitamins and useful properties of fresh berries.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 6.

• 
  Separate the berries from the branches and rinse well.
• 
  Purée the currants with a blender or food processor and fold into a suitable bowl.
• 
  Cover the chopped berries with sugar and mix well. Leave the mass in a warm place until the sugar is completely dissolved - for several hours, and then stir again.
• 
  Prepare a clean, dry container and sterilize it. Lay out the berry blank and seal with a lid.
• 
  You can store red currants with sugar in a cool place for about six months.

Mashed red currants with sugar for storage in the refrigerator

Fresh berry puree without heat treatment can be stored not only in the cellar or other cool place, but also in the refrigerator. At the same time, it is necessary to increase the amount of sugar used and apply a special technology - to leave a layer of sugar on top and bottom to prevent air from entering.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 10.

Ingredients:

• Red currant - 1 kg
• Granulated sugar - 2 kg

Cooking process:

1. Rinse the red currants well, dry a little on a paper towel, and then remove from the branches. These steps must be performed in the order indicated to preserve the integrity of the berries and allow them to be stored longer.
2. Fold the currants into a suitable container and grind with a blender.
3. Add the required amount of sugar to the puree and mix. Since red currants are more acidic than black currants, more sugar is usually added.
4. Sterilize containers for workpieces. This can be done with steam or by heating them in the oven.
5. Pour a few tablespoons of sugar on the bottom of each jar, put the berry puree and pour the same amount of sugar on top. This will allow the food to stay fresh longer when stored in the refrigerator.

Red currants with sugar for storage in the freezer

Red currants, grated with sugar, are well prepared for storage in the freezer. This berry can then be used for making fruit drinks or as a filling for pies. The result is a delicious product that retains the properties of fresh berries.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 10.

Ingredients:

• Red currant - 1 kg
• Granulated sugar - 1 kg

Cooking process:

1. For harvesting, it is better to use freshly picked berries without damage. They need to be thoroughly rinsed and removed from the branches.
2. Load the prepared currants into a blender and mash.
3. Add the required amount of sugar to the mass.In the case of freezing, the amount of sugar may be less, since the product is well stored at low temperatures, without requiring additional preservation.
4. Mix everything so that the sugar is evenly distributed, and put the mass in bags or containers for freezing.
5. Use currants grated with sugar for making drinks or add to cereals and dairy desserts.

How to prepare red currants for the winter, mashed through a blender?

In this recipe, the currants are ground with a blender, but only the juice is left, which makes the preparation as tender as possible, resembling jelly in consistency. This currant is good to serve with bread and butter for tea.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 12.

Ingredients:

• Red currant - 1.3 kg
• Granulated sugar - 1.3 kg

Cooking process:

1. Rinse the berries, dry slightly and remove from the branches.
2. Beat the currants into a homogeneous mass using a blender and transfer to a saucepan.
3. Pour the grated berry with the specified amount of sugar, mix and heat over medium heat for several minutes so that the sugar grains dissolve and the mass becomes more liquid.
4. Rub the berries through a sieve to remove the seeds and skin.
5. Divide the resulting currant mass into prepared jars and let it cool, which will make it thicker and more elastic. Close the currants prepared in this way can be tracing paper in two layers and tightly tied with a thread.

Raw red currant jelly without cooking for the winter

Currant jelly is a delicious product that can be eaten, spread on white bread with butter, or used as a preparation for hot sauces for meat or sweet sauces for cereals and dairy products.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 15.

Ingredients:

• Red currant - 2 kg
• Granulated sugar - 1.8 kg

Cooking process:

1. Dip the currants into a bowl of water, then rinse with a colander in running water, and then remove from the branches.
2. Grind the berries with a food processor, meat grinder or blender, and then rub the resulting mass through a sieve.
3. Mix the resulting juice with sugar and leave for 30 minutes until it dissolves. This will cause the mixture to thicken.
4. Sterilize jars for storing jelly by holding them over steam or in the oven.
5. Pour berry juice with sugar into jars and cork. Over time, the mixture will begin to thicken and get denser. It is better to store currant jelly in a cool and dark place.

Thick red currant jam for the winter without cooking

This recipe uses currant juice and sugar. Jam based on berry juice turns out to be very tasty and literally melts in your mouth. It complements dairy and ice cream dishes well.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Red currant juice - 1 tbsp.
• Granulated sugar - 2 tbsp.

Cooking process:

1. We wash the berries well, remove the spoiled and crushed ones, remove from the branches.
2. Grind the currants with a meat grinder or blender and squeeze the juice out of the mass using gauze.
3. Pour the juice into a bowl of suitable size and mix with the specified amount of sugar. Stir and leave for half an hour to dissolve the sugar grains.
4. We sterilize the cans for the blank by holding them over steam or in the oven.
5. Pour the berry mass into prepared containers and cover with lids. After a while, the pectin contained in the berries will start working and thicken the jam to the desired consistency.