24
Jul
2010
cooking – my favourite recipes – Red Currant “auf Preiselbeerart”
It’s red currant time here in Austria – we call them “Ribiseln” here – and I tried three new recipes which I like so much that I thought I should share them with you 
The first recipe I would like to share with you is:
Ribiseln auf “Preiselbeerart”
I think the best translation is: red currant to the type of cranberry sauce – as far as I know and the online dictionary tells me, cranberries aren’t the same like “Preiselbeeren” but the taste and the texture shall be similar…
…ok, you need for 2 jars á 500 ml:
1 kg red currant / Ribiseln
700 g (fine crystal?) sugar / Feinkristallzucker
Put the red currant into the pot and heat it up until it boils – cook it for 15 minutes – don’t stir! From time to time you can carefully shake the pot a little bit.
After cooking the red currant for 15 minutes add the sugar and cook them for another 15 minutes. Fill it hot into the preserving jars and close them tightly.
…it tastes great to beef, meat, cheese,… 
mjam!!!
For example: take some slices of bread, put some ham on top, than some cheese (maybe camembert,…) put it into the hot oven at about 200 °C for about 8 – 10 minutes… and eat it with some of the “Ribiseln auf Preiselbeerart” – very tasty!
