Due to its medicinal properties, black currant is very popular. To enjoy it all year round, the fruits need to be prepared for future use. The best way is drying. In a step-by-step recipe with a photo, we will learn how to make dried black currants for the winter.
Currant is a widely known berry all over the world. Its healing properties can hardly be overestimated. Berries are classified as medicinal products, because they are rich in a large complex of useful substances: vitamin complex (B, C, E, K, P), macro- and microminerals (Mg, Fe, Mn, Ag, Cu, K), pectin, essential oils … In addition, black currant possesses diuretic and anti-inflammatory action, thanks to essential oils and tannins. The fruits are used in folk medicine to fight various diseases. For example, for colds, it is an excellent antipyretic, diaphoretic and antidiarrheal remedy. To provide the body with a sufficient amount of vitamin C, it is enough to eat only 20 berries per day. Therefore, black currant is necessary for the human body all year round. To do this, the berry is ground with sugar, frozen and dried. In this review, we'll talk about how to cook dried black currants for the winter.
Dried fruits are practically indistinguishable from fresh berries in composition and properties. They have a rich taste and aroma. Therefore, even in dried form, they are in demand for tea drinking, and in the culinary industry for many different dishes, of which there are several dozen. Drying is also good when there is no free space in the freezer. Since it must be stored at room temperature in a dark place with good ventilation.
- Caloric content per 100 g - 300 kcal.
- Servings - Any Amount
- Cooking time - 15 minutes of active work, plus time for drying
Ingredients:
Black currant - any amount
Step-by-step preparation of dried black currant for the winter, recipe with photo:
1. Use freshly picked berries for drying, because pathogens of intestinal diseases will not have time to start in it and rot does not form. When choosing, make sure that the fruits are dry and free from damage. The presence of cracks indicates that the currants are overripe and will soon release juice. The currant should be elastic to the touch, the smell should be sharp and pleasant, and the color should be monotonous. Depending on the variety, high-quality ripe berries are dark blue or red. If there are impurities of a different color, then the fruits are not yet ripe.
So, remove the stalks from the selected berries, because it's rubbish. Transfer them to a colander and rinse under running water.
2. Transfer the currants to a cotton towel and leave to dry.
3. Put dry berries on a baking sheet and send to a preheated oven up to 60 degrees. Dry them for 2-4 hours with the door slightly open. Make sure that the berries do not burn or dry out. Therefore, turn them over periodically. Overdried berries are fragile and swell poorly when cooked. Drying is complete when the berries are squeezed in a fist and do not stick together.
Also, black currants can dry under a ventilated canopy or in special dryers. It is harmful to dry the berry in the sun, because vitamins are destroyed. Store dried berries in a dry place, packed in boxes, bags, jars. Shelf life up to 2 years.
See also a video recipe on how to dry black currants?
